Hearty greens and meatball soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- 2 onions, finely chopped
- 1 clove garlic, crushed
- 1-2 red chillies, finely chopped
- 1 litre chicken stock
- 200g kale or spring greens, roughly chopped
- 3 tbsp orzo
- 50g parmesan, grated
MEATBALLS
- 1 crustless slice white bread, drizzled with 2 tbsp milk
- 250g pork mince
- 1 egg yolk
- chopped to make 2 tbsp flat-leaf parsley
- ½ a clove garlic, crushed
- finely grated to make 2 tbsp parmesan
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.
