Categories: Meals
Ingredients
- 1 Red Onion
- 3 oz. Kale
- 1 Ciabatta Bread Roll
- 8 oz. Ground Pork
- 1 oz. Grated Parmesan Cheese
- 2 tsp. Italian Seasoning Blend
- 1 Tbsp. Cornstarch
- 4 tsp. Chicken Base
- 3 oz. Ditalini
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking .
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Halve and peel onion. Cut halves into ¼” dice. Stem kale and coarsely chop. Slice ciabatta into ½" slices.
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Combine ground pork, half the Parmesan (reserve remaining for bread), half the Italian seasoning (reserve remaining for soup), half the cornstarch (reserve remaining for soup), ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Mix well and form into eight meatballs about 1 ¼" in diameter.
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Place a medium pot over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pot. Cook until well-browned on three sides, 2-3 minutes per side. Transfer meatballs to a plate and remove all but 2 tsp. drippings from pot. Meatballs will finish cooking in a later step.
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Reduce heat to medium and add 1 cup red onion (save any extra for another use). Cook, stirring occasionally, until translucent, 5 minutes. Add remaining Italian seasoning, chicken base, and 4 cups water to pot. Increase heat to medium-high, bring to a simmer, and cook 5 minutes.
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Place ciabatta on baking sheet. Drizzle slices with ½ tsp. olive oil and remaining Parmesan (reserve a pinch for garnish). Season with a pinch of salt and pepper and bake until golden brown, 8-10 minutes. While bread is baking, add pasta, kale, and meatballs to soup. Combine remaining cornstarch with 1 tsp. water and stir into soup. Return to a bare simmer and cook until pasta is tender and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
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Place a serving of soup in a bowl and garnish with reserved Parmesan. Serve ciabatta on side.