Meatball and spinach soup with orzo

    54 min

    Mini pork and beef meatballs are cooked with orzo, parsnips, spinach and other veggies in this filling soup.

    3 people made this

    Serves: 4 

    • 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

    Prep:25min  ›  Cook:29min  ›  Ready in:54min 

    1. Mix minced pork, beef mince, egg white, breadcrumbs and herb seasoning together in a bowl. Shape into very small, pea-sized meatballs.
    2. 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.
    3. 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.

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