Serves 2
Dairy Free, High Protein
What you need
- 1 tbsp. olive oil
- 1 carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 10 oz. (280g) ground pork
- 4 tbsp. panko breadcrumbs
- 1 tsp. garlic granules, divided
- 1 tsp. mixed dried herbs, divided
- ½ tsp. cayenne pepper, divided
- 1 tsp. salt, divided
- ½ tsp. black pepper, divided
- 4 oz. (120g) kale, chopped
- 1.4 oz. (40g) orzo pasta
- 25 fl oz. (750ml) chicken broth
What you need to do
Heat the olive oil in a large pan over medium heat. Add the carrot, onion and half the garlic and sauté for 8-10 minutes, stirring occasionally, until softened.
Whilst the vegetables are cooking place the pork, panko breadcrumbs, half the spices and salt in a medium bowl. Mix until evenly combined. Shape the mixture into 16 meatballs.
Stir the remaining spices into the pan with the vegetables. Continue to cook, stirring, until fragrant, around 30 seconds. Stir in the kale, chicken broth and remaining salt. Cover the pan, increase the heat to high and bring the soup to a boil.
Once boiling, remove the lid and carefully stir in the orzo pasta and meatballs. Reduce the heat to medium/low, cover with a lid and cook for around 10 minutes, until the orzo is al dente and the meatballs are cooked through.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 15 mins | 30 mins | 533 | 32 | 30 | 33 | 6 |