- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Grace Parisi’s kids love a particular brand of canned soup filled with chicken meatballs and soggy pasta, but she prefers real minestra maritata (Italian wedding soup). She makes tiny pork meatballs and simmers them with orzo, chickpeas, spinach and parmesan. She occasionally substitutes green beans for the spinach, depending on who is at the table.
Ingredient:
- 2 quarts homemade chicken stock or low-sodium broth
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- Kosher salt and freshly ground pepper
- 1/4 cup orzo
- 1 pound ground pork
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup dry bread crumbs
- 5 ounces baby spinach, chopped
- One 15-ounce can chickpeas, drained and rinsed
