Italian Meatball Soup with Dr C’s Tuscan Heat Dust
Bold, comforting, and perfect for cold nights with friends
Hey everyone — Dr C here.
When it’s cold outside and you’ve got a house full of people to warm up, this Italian Meatball Soup absolutely delivers. It’s hearty, rich, and layered with flavor thanks to Dr C’s Tuscan Heat Dust, which brings classic Italian herbs with just the right touch of heat.
🥣 Ingredients (Serves 2–3)
For the Soup
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10 oz ground pork
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¼ cup panko breadcrumbs
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1 tbsp Dr C’s Tuscan Heat Dust
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1 large carrot, peeled and sliced into rounds
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½ yellow onion, diced
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2 cloves garlic, minced
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4 oz kale, chopped
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⅓ cup orzo pasta
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Olive oil
- Salt and pepper to taste
Step-by-Step Directions
1. Prep
Wash and dry all produce. Trim and slice carrot into bite-sized pieces. Mince garlic, dice onion, and chop kale.
2. Sauté Vegetables
Heat a drizzle of olive oil in a large pot over medium heat.
Add carrot, onion, and half the garlic. Sauté until softened (about 8–10 minutes). Season lightly with salt and pepper.
3. Make the Meatballs
In a bowl, mix ground pork, panko, Dr C’s Italian Seasoning, and a pinch of salt and pepper.
Shape into small ½-inch meatballs.
4. Build the Soup
Add remaining seasoning into the veggies and stir 30 seconds until fragrant.
Add 4 cups of chicken stock
5. Add Orzo & Meatballs
Once boiling, remove lid. Add orzo and gently place meatballs into the broth.
Lower heat and simmer until orzo is tender and meatballs are cooked (about 10 minutes).
Stir in kale and bring to a boil.
6. Serve
Stir half the Parmesan into the soup, taste, and adjust seasoning.
Ladle into bowls, and sprinkle with more Parmesan.
