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1 quart chicken stock or low-sodium broth 1 quart water
6 teaspoons chicken bouillon, or more
1 large carrot, finely diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 pound ground pork
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/4 cup dry bread crumbs
5 ounces baby spinach, chopped
One 15-ounce can chickpeas, drained and rinsed
1 cup left over sausage or dried chorizo Sliced Rye bread
In a large pot, bring the chicken stock and water with bouillon to a boil with the carrot and celery. Season with salt and pep- per. Add the orzo and cook until al dente, about 7 minutes.
Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach. chorizo and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
Rye bread makes a sour tangy companion