Italian-Style Orzo Broth With Juicy Pork Meatballs
Dig in Neapolitan style with this classic dish from Campania. Traditionally made with odds and ends, 'wedding soup' is a staple from Naples to New York. For your version, you'll pack the broth with fragrant aromatics, orzo and juicy pan-fried meatballs. Stir through cheese, butter and parsley to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Combine your pork mince and egg[s] in a bowl with your panko breadcrumbs and a pinch of salt
Give everything a good mix up until thoroughly combined (clean hands are the best way!), divide your pork mince mixture and shape them into meatballs (3 per person!)
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the pork meatballs to the pan and cook for 3-4 min on each side or until browned
Once the meatballs have browned, transfer them to a plate (these will finish cooking in the broth later!)
Peel and finely dice your brown onion[s]
Top, tail, peel and finely dice your carrot[s]
Peel and finely chop (or grate) your garlic
Wash, your spring greens then pat it dry with kitchen paper
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Heat a large pot with a drizzle of olive oil over a medium-high heat
Once hot, add the diced onion and diced carrot to the pan with a pinch of salt and cook for 4-5 min or until softened
Once softened, add the chopped garlic and Chinese rice wine to the pan with your dried oregano and give everything a good mix up
Cook for a further 1-2 min or until fragrant
Once fragrant, add your orzo pasta and 900ml [1.2L] [1.5L] boiled water to the pot with your chicken stock mix and give everything a good mix up
Bring to the boil then reduce the heat to medium-high
Add the shredded spring greens and pork meatballs to the pot
Cook for 12-15 min or until the meatballs are cooked through (no pink meat!) and the orzo is cooked with a slight bite
Tip: Stir the orzo occasionally to stop it from sticking
Once the meatballs are cooked through, remove the pot from the heat and stir through half your grated Italian hard cheese (you'll use the rest later!) and a knob of butter – this is your Italian-style orzo broth with juicy pork meatballs
Meanwhile, chop your parsley finely, including the stalks
Serve the Italian-style orzo broth with juicy pork meatballs in a bowl
Garnish with the remaining grated Italian hard cheese, chopped parsley and a generous grind of pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
