|YIELDS: 4 Servings||PREP TIME: 20 mins||COOK TIME: 20 mins||TOTAL TIME: 40 mins|
⅓ cup breadcrumbs preferably fresh
1 large egg
1 clove garlic finely chopped
¼ cup parsley finely chopped
¼ cup grated parmesan
1 tsp salt
½ tsp fresh ground pepper
1 large yellow onion finely chopped
1 clove garlic minced
10 cups chicken broth
1 cup orzo pasta
1 large bunch leafy greens roughly chopped (kale, spinach or curly endive)
Fresh grated parmesan for serving
Red pepper flakes for serving
Medium stock pot
- Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
- In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
Optional (a tradition in some circles): At the very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
Notes: The meatballs can be made a day in advance as a time-saver and kept refrigerated.
The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers, you may need to add more chicken broth.
Recipe adapted from: Daring Gourmet