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