Carb Smart Italian Pork Meatball and Veggie Soup
with Fresh Corn
This dinner is a big hug. Packed with tender veggies and soft meatballs swimming in a tomato broth, it's the ultimate in comfort food.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Ground pork • Zucchini • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • Red potato • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Zucchini
100 g
Red Potato
200 mL
Crushed Tomatoes
(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)
7 g
Parsley
2 unit(s)
Garlic, cloves
113 g
Mirepoix
2 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Corn Kernels
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut zucchini into 1/4-inch pieces.
- Cut potato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Finley chop parsley.
- Add 2 cups (4 cups) water and chicken broth concentrate to a large pot.
- Bring to a boil over high heat.
- While broth comes to a boil, add pork, half the parsley, half the Parmesan and breadcrumbs to a large bowl. Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Heat a large non-stick pan over medium heat. When hot, add meatballs to the dry pan. Cook, turning meatballs often, until browned all over, 2-3 min per side. (NOTE: Meatballs will finish cooking in step 2.)
- Once broth is boiling, add potatoes, corn and meatballs to broth. Redeuce heat to medium. Simmer, stirring occasionally, until potatoes are tender and meatballs are cooked through, 10-12.**
- Heat the same pan (used in step 2) over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mirepoix and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add garlic. Cook, until fragrant, 30 sec. Season with salt and pepper.
- Add veggies and crushed tomatoes to the broth with meatballs. Stir to combine, 2-3 min.
- Season with salt and pepper, to taste.
- Divide soup between bowls.
- Sprinkle over remaining Parmesan and remaining parsley.
