Pork & Fennel Meatball Orzo Soup
Directions
- 1Toast the fennel seeds in a dry pan for a minute until fragrant, then roughly crush.
- 2Add the breadcrumbs to a large bowl and pour over the milk to hydrate.
- 3Add the pork mince, crushed fennel, chilli flakes, oregano, lemon zest, chopped parsley, parmesan, salt and pepper.
- 4Mix well and form into small meatballs.
- 5Heat a large frying pan over medium heat with a light spray of oil.
- 6Sear the meatballs until browned on all sides, working in batches if needed.
- 7Remove and set aside.
- 8In the same pan, add the onion and cook for a few minutes until soft, then stir in the garlic.
- 9Pour in the bone broth and bring to a simmer.
- 10Add the frozen spinach and parmesan rind and return to a gentle simmer.
- 11Stir in the orzo and cook for 5–6 minutes, then add the meatballs back in and simmer for another 5 minutes until cooked through and the orzo is tender.
- 12Finish with chopped parsley, lemon juice and black pepper.
- 13Serve in bowls with extra grated parmesan on top.
Ingredients
- 300 g 5% pork mince
- 1 tsp fennel seeds
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 1 Zest of lemon
- 30 g fresh breadcrumbs
- 30 g milk
- 10 g grated parmesan
- Salt
- black pepper
- 10 g Olive Oil (for frying)
- 1000 ml chicken bone broth
- 100 g orzo or small pasta
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 courgettes or handful spinach
- Parmesan rind
- 1 small handful fresh parsley, chopped
- 0.5 Juice of lemon
- Freshly grated parmesan
- Black pepper
Equipment
dry panlarge bowllarge frying pan
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