Italian meatball soup

Ingredients

For the dumplings

• 300 g of minced pork
• 300 g of ground beef
• 1 egg
• 2 tablespoon(s) of breadcrumbs
• 1 tablespoon(s) of oregano
• 1 tablespoon(s) dried basil
• 30 g grated parmesan
• 1 tablespoon(s) of granulated garlic

For the soup

• 3 cloves of garlic
• 1 yellow onion
• 2 stalks of celery
• 3 carrots

• olive oil

• 150 g broccoli florets
• 1 parmesan rind
• 1.5 liters of chicken stock
• 100 g orzo or pearl pasta

Preparation

1. Prepare the meatballs: in a salad bowl, mix the 2 meats with the egg, breadcrumbs, oregano, basil, parmesan and granulated garlic. Salt and pepper with a grinder. Make walnut-sized balls.

2. For the soup, peel and finely slice the garlic and onion. Cut the celery into sections. Peel and cut the carrots into slices.

3. Brown the meatballs in 1 tbsp. tablespoon of hot olive oil on all sides for 5 minutes.

4. Brown the onion and garlic for 5 minutes in a saucepan with 2 tbsp. tbsp. oil, add the celery and carrots and continue cooking for 5 minutes. Then add the broccoli florets, the parmesan crust, add the broth and immerse the meatballs. Leave to cook for 30 minutes at a low simmer.

5. 10 minutes before the end of cooking, add the orzo. Enjoy hot.