Ingredients

Meatballs

• 300 g ground meat, e.g. ham
• 1/4 cup milk
• 1/2 cup breadcrumbs
• 1/4 cup grated aged cheese, e.g. Parmesan, Pecorino
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 tablespoons finely chopped parsley

Soup

• 2 tablespoons extra olive oil
• 1 onion
• 2 carrots
• 2 cloves of garlic
• 2 liters of stock
• 1 bay leaf
• 2/3 cup small orzo pasta
• 50 g baby spinach

Preparation

1. In a bowl, add all ingredients for the meatballs, knead thoroughly by hand, then form tiny (as small as possible) meatballs.
2. On a large pan, warm 1 tablespoon of oil, add the meatballs and fry for about 3 minutes until golden, stirring occasionally. Remove to a plate.
3. On the same pan, pour the second tablespoon of oil and add the diced onion, sauté it, stirring occasionally.
4. Add the peeled and thinly sliced carrot and fry again, at the end add grated garlic.
5. In a pot, bring the stock to a boil, add the contents of the pan (onion with carrot) and the meatballs. Bring to a boil, add bay leaf, and if needed, season with salt and pepper.
6. Cover and cook for about 15 minutes. Add the pasta and continue cooking covered, for another 15 minutes.
7. At the end, stir in the spinach. Sprinkle with parsley and serve, for example, with baguette croutons.