Simple, commonplace ingredients are at the heart of this easy mini meatball soup that is guaranteed to fill bellies and raise smiles…
A Vegetable Rich Pork Meatball Soup!
Many of my recipes involve a smorgasbord of ingredients from around the world, this one is different. Simple root vegetables, a bit of pork and some herbs are all this recipe needs.
But you will not believe the flavour this simple recipe can squeeze out in just 45 minutes!
Whilst my food influences are diverse, the British food I grew up with is very simple.
The onions, parsnip and carrots give the broth a wonderful earthy sweetness that is perfect with the pork.
The pork is simply flavoured with sage and pine nuts… Do not skip the pine nuts they add so much to this recipe!
Is this Wedding Soup?
Yeah but no, but yeah… Oh hell, I don’t know!
I have seen many recipes similar to this meatball soup called wedding soup.
A traditional “wedding soup” is called “minestra maritata” in Italian which translates to “married soup”. It is also in no small way, a form of Minestrone soup.
Now, this is not because it gets served at a wedding… But because of the marriage of flavours between the greens and the meat.
The lack of greens means that this recipe is quite far removed from the classic Italian version.
It is however, a very British slant on the Italian American interpretation of the Italian recipe.
Food is all about sharing lol!
Recipe Hints and Tips.
There are a few bits and pieces to take note of in this recipe to get it perfect.
The stock is the base of this soup and defines the flavour. As a result, use the very best vegetable stock you can get.
Still on the topic of the stock, I very much advise vegetable stock rather than chicken or pork stock.
This amps up the vegetable nature of the soup, it helps keeps things nice and light and in my view results in the best flavour.
The final “stock tip” relates to salt, all stocks vary massively in their salt content. The most important thing a cook can do is taste and season as you go and not rely on a number in a recipe when it comes to salt.
My final tip is on the forming of meatballs, use wet hands! It will stop the meatballs sticking to you when you make them and form perfect mini meatballs.
- 100 g Carrot
- 100 g Parsnip
- 100 g Onion
- 35 g Celery
- 1 Tbsp Oil
- 500 ml Vegetable Stock
- 2 Sprigs Thyme
- 1 Bay Leaf
- 200 g Minced Pork Shoulder
- 6 Sage Leaves
- 1 Egg Yolk
- 25 g Pine Nuts
- 15 g Bread Crumbs
- 25 g Butter
- Cut the carrot, parsnip, celery and onion into a 3-5mm dice.
- Heat the oil over a medium heat and add the diced carrot, parsnip, celery and carrot and cook for 10 mins.
- Do not colour the vegetables, just soften.
- Pour in the vegetable stock and add the thyme and bay leaf.
- Taste the stock and add salt as required.
- Simmer for 15 mins whilst we prepare the meatballs.
- Finely slice the sage leaves and add them to the pork.
- Throw in the pine nuts then season well with salt and pepper.
- Add the egg yolk and breadcrumbs and bring together to form a large ball.
- Using wet hands roll into meatballs approximately 2 cm in diameter. It should make approximately 2 dozen mini meatballs.
- Heat a wide frying pan over a medium high heat, when hot add the butter.
- When the butter begins to foam add the meatballs and fry flipping until browned on all sides.
- Remove from the pan and drain the additional butter on a kitchen towel.
- Drop the meatballs in the soup and cook for a further 10 minutes before serving.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 678 Total Fat: 50g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 209mg Sodium: 964mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 30g