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Leeks
Pork meatballs soup
Author:
Les Cultures de chez nous
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Preparation
20
Baking
30
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Pork meatballs soup
From
Feb 05
to
Jan 01
Preparation
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
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