Italian Wedding Soup

Method

1. 1

   Mix the meatballs

   In a bowl, gently mix the beef, pork, breadcrumbs, Parmesan, egg, half the parsley, salt and pepper until just combined.

2. 2

   Shape the meatballs

   Roll the mixture into meatballs about 2 cm wide, then set them on a plate while you warm the oil.

3. 3

   Brown the meatballs

   Heat 1 tbsp olive oil in a large soup pot over medium heat for 2 minutes, until shimmering, then brown the meatballs in batches for 5 to 6 minutes, turning until golden outside.

4. 4

   Set them aside

   Lift the browned meatballs onto a clean plate; they will finish cooking in the soup.

5. 5

   Soften the vegetables

   Add the remaining 1 tbsp oil to the pot over medium heat, then cook the onion, carrots and celery for 6 to 8 minutes, stirring often, until softened but not browned.

6. 6

   Add the stock

   Pour in the chicken stock and bring it to a gentle boil over high heat, about 5 minutes, until small bubbles break the surface.

7. 7

   Simmer the vegetables

   Reduce the heat to medium-low and simmer the broth for 5 minutes, until the vegetables are nearly tender.

8. 8

   Cook the pasta and meatballs

   Add the pasta and meatballs, then simmer over medium-low heat for 8 to 10 minutes, stirring gently once or twice, until the pasta is tender and the meatballs reach 71°C in the centre.

9. 9

   Wilt the spinach

   Stir in the spinach and simmer over low heat for 1 to 2 minutes, until wilted.

10. 10

    Finish and season

    Take the pot off the heat, stir in the lemon juice and remaining parsley, then taste the broth and add salt as needed before serving.

Tips

• Mix the meatball mixture only until combined so the meatballs stay tender.
• Brown the meatballs in batches to help them colour rather than steam.
• Taste the broth before serving and season it if needed, especially if you are using low-salt stock.

Swaps

• Use kale instead of baby spinach, simmering it until tender.
• Replace the orzo with another small pasta shape and adjust the cooking time to suit.
• Vegetable stock can be used instead of chicken stock for a different savoury base.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until piping hot, adding a splash of stock or water if the pasta has thickened the soup.