Italian Pork Meatball Minestrone
with Chickpeas and Zucchini
Tender pork meatballs are cooked right in the flavourful broth. This wholesome and filling soup will remind you of Sunday lunch at Nonna's!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
170 g
Orzo
(Contains Wheat)
200 g
Zucchini
2 tbsp
Tomato Sauce
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
113 g
Mirepoix
370 mL
Chickpeas
56 g
Baby Spinach
1 tsp
Chili Flakes
1 tbsp
Italian Seasoning
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 6 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, cut zucchini into 1/2-inch pieces. Add pork and breadcrumbs to a medium bowl, then stir to combine. Roll pork mixture into 10 equal-sized meatballs (20 for 4 ppl). Transfer the meatballs to a plate. Set aside.
Add orzo to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 8-10 min. Drain and return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl) and stir until butter is melted and orzo is coated.
While orzo cooks, heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pot from the heat, then transfer zucchini to a plate. Set aside.
Heat the same pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Add tomato sauce and Italian Seasoning. Cook, stirring often, until veggies are coated, 1-2 min. Add chickpeas and their liquid, broth concentrate and 2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low and carefully add meatballs. Cover and cook until meatballs are cooked through, 8-10 min.** Add spinach and zucchini, then stir, until spinach wilts, 1 min. Season with salt and pepper.
Divide orzo between bowls. Ladle meatballs and minestrone over top, then sprinkle with 1/4 tsp chili flakes. (NOTE: Reference Heat Guide.)
