Pork meatballs soup
20
30
12
No
Ingredients
- 454 gr (1 pound) of chopped pork
- 4 L (4 pints) of chicken broth
- 250 ml (1 cup) of orzo pastas
- 1 package of 250 g (4 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
Preparation
Side-by-side mode- 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.
