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Hearty greens and meatball soup

Name: Hearty greens and meatball soup
Total time: 40 min
Ingredients: olive oil 3 tbsp; onions 2, finely chopped; garlic 1 clove, crushed; red chillies 1-2, finely chopped; chicken stock 1 litre; kale or spring greens 200g, roughly chopped; orzo 3 tbsp; parmesan 50g, grated; white bread 1 crustless slice, drizzled with 2 tbsp milk; pork mince 250g; egg yolk 1; chopped to make 2 tbsp; garlic ½ a clove, crushed; parmesan finely grated to make 2 tbsp

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40 minutes
serves 4
Easy

Lunch or dinner, this seriously beefed-up soup recipe is bound to keep hunger at bay. Making your own meatballs is so worth the effort

By Janine Ratcliffe

March 11, 2020 at 12:13 pm

Ingredients

olive oil 3 tbsp
onions 2, finely chopped
garlic 1 clove, crushed
red chillies 1-2, finely chopped
chicken stock 1 litre
kale or spring greens 200g, roughly chopped
orzo 3 tbsp
parmesan 50g, grated

MEATBALLS

white bread 1 crustless slice, drizzled with 2 tbsp milk
pork mince 250g
egg yolk 1
flat-leaf parsley chopped to make 2 tbsp
garlic ½ a clove, crushed
parmesan finely grated to make 2 tbsp

Method

Step 1

To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.
Step 2

Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.