Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6
© Pernille Pedersen

How to Make It

Step 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.

Step 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.

Step 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.

Suggested Pairing

Fruity, floral Northern Italian red.

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