Mini pork and beef meatballs are cooked with orzo, parsnips, spinach and other veggies in this filling soup.
2 people made this
120g minced pork
120g beef mince
1 egg white
3 tablespoons panko breadcrumbs, or more as needed
1 teaspoon Italian herb seasoning
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1 parsnip, diced
80g minced onion
1 tablespoon herbes de Provence
1 teaspoon crushed chilli flakes
salt and ground black pepper to taste
1L chicken stock
200g orzo pasta
60g chopped fresh spinach
20g grated Parmesan cheese
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Method Prep:25min › Cook:29min › Ready in:54min
Mix minced pork, beef mince, egg white, breadcrumbs and herb seasoning together in a bowl. Shape into very small, pea-sized meatballs.
Heat oil in a soup pot over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, chilli flakes, salt and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.
Pour chicken stock into the pot; bring to the boil. Add the mini meatballs and orzo pasta. Reduce heat to low; let simmer until flavours combine, 15 to 20 minutes. Add spinach; cook until wilted, 2 to 3 minutes. Garnish with grated Parmesan cheese.