Pork meatball soup
20
30
12
No
Ingredients
- 454 g (1 lb) of chopped pork
- 4 litres (16 cups) of chicken broth
- 250 ml (1 cup) of orzo pasta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 bread slices
- 1 egg
- 1 garlic clove, minced
- 1.25 ml (1/4 teaspoon) of finely chopped fresh parsley
- 75 ml (1/3 cup) of finely chopped fresh parsley
- 60 ml + 30 ml (1/4 cup + 2 tablespoons) of grated Parmesan
- 1.5 litres (6 cups) of washed small spinach
Preparation
Side-by-side mode
- Cook the orzo in non-salted water until al dente. Drain and set aside. Do not cook too much since we’ll have to add it to the soup later.
- Fry leeks into butter. Set aside.
- Pour chicken broth into a large soup marmite, cover, and boil. Lower heat and simmer.
- Crumble bread with your hands. Mix bread, pork, egg, garlic, onion powder, pepper, parsley, and Parmesan to make meatballs. Form meatballs with 15 ml (1 tablespoon) of the mixture.
- Set each meatball carefully into the simmering broth, cover, and bring once again to a boil. Lower the heat, cover, and cook for 15 minutes or until the meatballs are well cooked.
- Add small spinaches, leeks and orzo. Melt spinach and heat pasta without completely cooking.
- Serve soup in bowls and spread with Parmesan.
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