ingredients
1 shallot, finely diced
2 cloves garlic, crushed
700g minced beef
1/2 tsp cinnamon
1 egg, beaten
Salt & black pepper
4 tbsp finely chopped herbs, Marjoram, thyme, parsley, oregano etc.
1.5 litres stock, vegetable or beef
200g orzo
3 carrots, thinly sliced
200g kale, shredded
Parmesan cheese, to serve
For the garlic bread:
6 slices crusty bread
3 tbsp butter
3 cloves garlic, halved
Serves 6
instructions
Place the shallot, garlic, beef and cinnamon in a bowl. Season well with salt and pepper. Add the finely chopped herbs and the egg. Mix until evenly combined. Shape into small bitesize meatballs. Place on a large plate as you make them and cover with cling film and place in the fridge to chill until the broth is ready.
Place the stock in a large pan and bring to the boil. Add the meatballs dropping them in carefully one by one. Lower the heat to a simmer. After two minutes add the orzo and carrots. After five minutes the orzo and carrots should be al dente, add the kale and simmer for the final two minutes until the meatballs are cooked through and the orzo cooked. Taste the broth and season with salt and pepper to taste.
While the soup is cooking make the garlic bread. Toast the bread and whilst still warm rub the garlic clove, cut side down, over the bread then spread with butter.
Ladle into bowls and serve with the crusty garlic bread and plenty of parmesan.
