Name: Hearty greens and meatball soup
Total time: 40 min
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 2 onions, finely chopped; 1 clove garlic, crushed; 1-2 red chillies, finely chopped; 1 litre chicken stock; 200g kale or spring greens, roughly chopped; 3 tbsp orzo; 50g parmesan, grated; 1 crustless slice white bread, drizzled with 2 tbsp milk; 250g pork mince; 1 egg yolk; chopped to make 2 tbsp flat-leaf parsley; ½ a clove garlic, crushed; finely grated to make 2 tbsp parmesan

3 tbsp olive oil
2 onions
finely chopped
1 clove garlic
crushed
1-2 red chillies
finely chopped
1 litre chicken stock
200g kale or spring greens
roughly chopped
3 tbsp orzo
50g parmesan
grated

MEATBALLS

1 crustless slice white bread
drizzled with 2 tbsp milk
250g pork mince
1 egg yolk
chopped to make 2 tbsp flat-leaf parsley
½ a clove garlic
crushed
finely grated to make 2 tbsp parmesan

Method

step 1
To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.
step 2
Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.