Heat a medium pot of salted water to boiling on high.

Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water, drain thoroughly

While the khorasan wheat cooks, wash and dry the fresh produce.

Peel and medium dice the carrot.

Peel and small dice the onion.

Medium dice the celery.

Peel and mince the garlic.

Remove and discard the collard green stems; roughly chop the leaves.

While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, half the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Gently mix until just combined.

Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot.

Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.)

Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper.

Bring to a simmer.

Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through.

Season with salt and pepper to taste.

Divide the finished soup between 2 bowls.

Garnish with the remaining cheese and a drizzle of olive oil.