Directions:
- In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.
- Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
- Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 730.23 Kcal (3057 kJ) | ||
| Calories from fat | 516.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.41g | 88% | |
|---|---|---|---|
| Cholesterol | 73.38mg | 24% | |
| Sodium | 717.12mg | 30% | |
| Potassium | 846.12mg | 18% | |
| Total Carbs | 29.42g | 10% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 24.43g | 49% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 143.63 Kcal (601 kJ) | ||
| Calories from fat | 101.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 88% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 24% | |
| Sodium | 141.05mg | 30% | |
| Potassium | 166.43mg | 18% | |
| Total Carbs | 5.79g | 10% | |
| Sugars | 1.51g | 31% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 4.81g | 49% | |
| Vitamin C | 1.5mg | 13% | |
| Iron | 0.3mg | 8% | |
| Calcium | 15.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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