• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion; mince a bit of diced onion until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince garlic. Trim, peel, and thinly slice carrot crosswise into 1/4-inch-thick rounds.

• In a large bowl, combine beef*, panko, minced onion, half the garlic, half the Italian Seasoning (you’ll use the rest later), 3/4 tsp salt (11/4 tsp for 4 servings), and pepper. • Form into 14-16 1-inch meatballs (28- 32 meatballs for 4).

• Place meatballs on a lightly oiled baking sheet and roast on top rack until browned and cooked through, 12-14 minutes.

• While the meatballs roast, heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion and carrot; cook, stirring occasionally, until browned and slightly softened, 3-4 minutes. • Add remaining garlic and remaining Italian Seasoning; cook until fragrant, 30 seconds. • Stir in stock concentrates, 31/2 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a simmer.

• Remove and discard any large stems from kale; chop into bite-size pieces. • Add half the kale and half the couscous (all the kale and couscous for 4 servings) to pot. Cook until couscous and carrot are tender and kale has softened, 8-10 minutes. • In the last 2-3 minutes of cooking, add roasted meatballs to pot. Taste and season generously with salt and pepper.

• Divide soup between bowls. Top with Parmesan and serve.