Pork meatballs soup

Author: Les Cultures de chez nous
Soupe avec boulettes de porc
Preparation 20
Baking 30
Portions 12
Freezing No


  • 454 gr (1 pound) of chopped pork
  • 4 L (4 pints) of chicken broth
  • 250 ml (1 cup) of orzo pastas
  • 1 package (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 bread slices
  • 1 egg
  • 1 minced garlic clove
  • 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 L (6 cups) of washed small spinaches
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  • Cook orzo into non-salted water until al dente. Drain and set aside. Do not cook to much, since we'll have to add it to the soup later on.
  • Fry leeks into butter. Set aside.
  • Pour chicken broth in a large soup marmite, cover and bring to a boil. Lower heat and simmer.
  • Crumble bread with hands. Make meatballs by mixing bread, pork, egg, garlic, onion powder, pepper, parsley and parmesan. Form meatballs of half an ounce (15 ml (1 tablespoon). Slice half a cup of meat (60 ml) into four and form meatballs with your hands. If your enough patient, form all meatballs with your hand.
  • Set carefully each meatballs into simmering broth, cover and bring once again to a boil. Lower heat, cover and cook 15 minutes or until meatballs are well cooked.
  • Add small spinaches, leeks and orzo. Melt spinaches and heat pastas without completely cooking.
  • Serve soup into bowls and spread with parmesan.

Chef's notes