ESSENTIAL RECIPES- PORK
ITALIAN-STYLE MEATBALL SOUP
SA Pork @ sa _ pork
Made with a mix of pork sausage meat and mince, these juicy meatballs bob in a garlicky tomato broth with pasta – a comforting Italian-inspired bowl.
Serves: 4
INGREDIENTS
• ½ cup panko breadcrumbs
• ½ cup Parmesan, grated
For the meatballs:
• 500g pork sausages
• 500g pork mince
• salt & pepper, to taste
For the soup:
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1 pack celery, finely sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons red chilli flakes
• 1 tablespoon Italian herbs
• 1 can tomato purée
• 1 can chopped tomatoes
• 1.5L chicken stock
• 250g pasta of choice
• 100ml cream
• 3 sprigs fresh oregano, chopped
• salt & pepper, to taste
To serve:
• small handful of fresh basil, chopped
METHOD
1. Preheat the oven to 200 ° C.
2. Combine the panko breadcrumbs and Parmesan cheese in a bowl. Line a baking tray with baking paper and spread the crumb mixture out to form a large, even disk. Bake for 10 minutes or until golden brown. Set aside.
3. Remove the casing from the pork sausages and add to a mixing bowl along with the pork mince. Mix well and form into meatballs. Season with salt and pepper.
4. Heat a large frying pan with 2 tablespoons of olive oil and fry the meatballs until browned on all sides. Set aside.
5. In a large pot over medium heat, add the remaining olive oil, onion and celery. Cook for 8 minutes or until the onion starts to brown.
6. Add the garlic, red chilli flakes and Italian herbs and cook for 1 – 2 minutes. Pour in the tomato purée and chopped tomatoes and cook for 5 minutes.
7. Pour in the chicken stock and bring to a simmer. Add the pasta and cook according to packet instructions, stirring frequently to prevent it from sticking.
8. With 2 minutes remaining on the pasta, pour in the cream and simmer for 2 minutes. Stir in the oregano and season with salt and pepper.
9. Ladle the soup into bowls, top with the meatballs, freshly chopped basil and shards of the panko and Parmesan crisp. essential Fact:
Pork isn’ t a one-sizefits-all. Lean cuts like fillet & loin need quick, high heat & stay juicy when slightly blush. Tougher cuts like shoulder & belly need slow cooking to break down & become tender.
Dairy-free swap:
To make this dairyfree, skip the Parmesan & replace the cream with coconut milk or a dairy-free alternative. The soup will stay creamy with a subtle twist, while the flavour from the garlic, herbs & tomatoes still carries the dish beautifully.
low-fat option:
To lighten this dish, use lean pork mince instead of sausage meat & reduce the olive oil slightly. Skip the cream or replace it with a splash of low-fat milk or stock. You will still get a rich, comforting soup with far less fat overall.