 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 quarts homemade chicken stock or low-sodium broth |
1 large carrot, finely diced |
1 celery rib, finely diced |
kosher salt and freshly ground pepper |
1/4 cup orzo |
1 pound ground pork |
1/4 cup freshly grated parmigiano-reggiano, plus more for serving |
1/4 cup dry bread crumbs |
5 ounces baby spinach, chopped |
1 can chickpeas, drained and rinsed |
Directions:
1. 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.
2. 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.
3. 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.
|
|