This hearty Italian-style pork meatball soup is comfort in a bowl, brimming with tender meatballs, pasta, veggies, and herbs in a savoury broth. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or whenever you need a little extra comfort.
Italian-style Pork meatball soup
Ingredients
- For the panko-parmesan crisps
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- For the meatballs and soup
- 500 g pork sausages
- 500 g pork mince
- ¼ cup olive oil
- 1 onion, finely chopped
- 250 g celery, finely sliced
- 4 garlic cloves, finely chopped
- 2 teaspoons red chilli flakes
- 1 tablespoon mixed Italian herbs
- 1 x 410 g tin tomato purée
- 1 x 400 g tin chopped tomatoes
- 1.5 litres of chicken stock
- 250 g pasta of choice
- ⅖ cup cream
- 3 sprigs fresh oregano, leaves picked and chopped
- Salt and black pepper to taste
- For serving
- Fresh basil leaves
- Freshly grated Parmesan cheese (optional)
Instructions
For the panko-parmesan crisps
Preheat the oven to 200°C.
In a mixing bowl, combine the panko breadcrumbs and Parmesan. Line a baking tray with baking paper, then spread the crumb mixture into a large, even disc.
Bake for 10 minutes, or until golden brown.
Set aside to cool and harden.
For the meatballs and soup
Squeeze the pork sausage meat out of the casings and place into a mixing bowl, discarding the casings. Add the pork mince and gently mix to combine.
Form the mixture into evenly sized meatballs, taking care not to overwork it to keep the meatballs tender.
Heat a large frying pan over medium-high heat and add 2 tablespoons of the olive oil. Brown the meatballs on all sides, working in batches if necessary, then set aside.
Heat the remaining oil in a large pot over medium heat. Add the onion and celery, and cook until the onions begin to caramelise.
Stir in the garlic, red chilli flakes, and Italian herbs, and cook for an additional 1-2 minutes.
Pour in the tomato purée and chopped tomatoes, and cook for 5 minutes to reduce slightly. Add the chicken stock and bring to a simmer.
Stir in the pasta and cook according to the package instructions.
When the pasta is nearly done (about 2 minutes remaining), pour in the cream and simmer gently.
Stir in the chopped oregano and season well with salt and pepper.
To serve
Ladle the soup into bowls, top with the browned meatballs and garnish with fresh basil and shards of the panko-parmesan crisp.
Add a light grating of fresh Parmesan if preferred.
Notes
Serving suggestion: Serve with crusty Italian bread and a simple green salad. The soup can be made ahead without the pasta, which should be added fresh when reheating to prevent overcooking.
Also See: Pork, bean & barley soup
Recipe and image: SA Pork
