"Souper" Easy Pork Meatball Soup

My favorite part of winter is making soup to push away the cold. When I've just come in from suffering below freezing temperatures, I want something quick, filling, and brothy. I love a soup full of broth because I can just wrap my hands around the bowl to warm them, and then soak up the steam on my face to defrost my frozen nose and cheeks. 

This Pork Meatball Soup started as a stone soup I created with ingredients I had on hand once. I loved it so much, I wrote the recipe down and make it often when I just don't have the energy to put in a ton of effort. You bake the meatballs, add all ingredients to a saucepan and let it cook! It's ready in about 30 minutes.

If you want, you can add other veggies you enjoy like cabbage, onions or potatoes. Just don't overpower the other flavors with too many pungent vegetables. Make sure to cut your veggies into smaller pieces so they cook within 20 minutes. Carrots add a small amount of sweetness to soups and are a really good balance to other spicy and savory ingredients. The balsamic vinegar adds a tangy flavor that brings out the best in the veggies and meat.

For the pork meatballs

• 2/3 pound ground pork
• 2 teaspoons Italian seasoning mix
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

For the soup

• 14.5 ounces chicken broth
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 cup fresh spinach, washed and cut into strips*
• 1/2 cup chopped carrots (1/4-inch pieces)
• 1/2 cup orzo pasta
• 2 tablespoons quinoa
• Cooked meatballs
• salt and pepper to taste

Gadgets

• Mixing bowl
• Baking pan
• Medium saucepan
• Spoon or ladle

*I use kitchen shears to cut spinach and other leafy vegetables into thin strips.

Preheat oven to 425˚ Fahrenheit. Mix Italian seasoning mix, cumin, salt, and pepper into ground pork. Pinch off pieces to roll into 1" diameter balls. Place on baking pan and bake for 12 minutes. Turn off the oven and leave the meatballs inside until you're ready for them in the next step. You can cut up your vegetables while the meatballs bake.

First combine the chicken broth, water, and balsamic vinegar in your saucepan. Stir in orzo pasta and quinoa and bring to a boil. 

Stir in veggies and meatballs. I don't like my soups to be very salty so I just let the salt from the meatballs and the tanginess from the vinegar flavor it, but you can add salt and pepper to suit your taste at this point.

Turn the heat down to a low-medium heat (just above simmer) and cook for about 20 minutes, stirring occasionally, or until the orzo and thicker veggies (like the carrots) are tender. 

Ladle your Pork Meatball Soup into bowls and give out big spoons to enjoy on a cold winter's day. Serve with a nice hot drink to take away winter's chill!