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What You Need
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• 1 Tbsp. olive oil
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• 1 small onion, finely chopped
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• 3 carrots, finely chopped
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• 2 cloves garlic, finely chopped
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• 2 tsp. Worcestershire sauce
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• 1 tsp. sage
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• 3 cups chicken broth
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• 1 parmesan cheese rind, plus 1 Tbsp. grated parmesan, plus more for top
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• ½ lb ground pork
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• 3 Tbsp. breadcrumbs
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• ¾ cup rice
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• 8 oz baby spinach
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How You Make It
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Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until lightly softened, about 4 minutes. Add half of the garlic and 1 tsp. Worcestershire sauce and the sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes. Meanwhile, mix the pork, breadcrumbs, 1 Tbsp. grated parmesan, the remaining garlic and the remaining 1 tsp. each Worcestershire sauce and sage in a bowl. Form into 1 inch meatballs. Increase the heat to a medium high and bring the soup to a boil. Stir in the rice and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top. Stir in the spinach and cook until wilted, about 1 more minute. Top with parmesan when serving.
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