Celebrate Neapolitan style with this classic dish from Campania. Traditionally made with odds and ends, ‘wedding soup’ is an Easter staple from Naples to New York. For your version, you’ll pack the broth with fragrant aromatics, orzo and juicy pan-fried meatballs. Stir through cheese, butter and parsley to finish.

Ingredients for 2 (double for 4)

• 1 brown onion
• ?2 garlic cloves
• ?5g parsley
• ?250g British pork mince
• ?120g shredded spring greens
• ?100g orzo pasta
• ?1 carrot
• ?15ml Chinese rice wine
• ?1 tsp dried oregano
• ?30g panko breadcrumbs
• ?5.5g chicken stock mix
• ?11g chicken stock mix
• ?30g grated Italian hard cheese
• ?1 British barn egg

Step 1. Boil a full kettle. Combine the pork mince and egg[s] in a bowl with the panko breadcrumbs and a pinch of salt
Give everything a good mix up until thoroughly combined (clean hands are the best way!) and shape into 6 [12] meatballs – these are your pork meatballs

Step 2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the pork meatballs to the pan and cook for 3-4 min on each side or until browned
Once the meatballs have browned, transfer them to a plate (these will finish cooking in the broth later!)

Step 3
Peel and finely dice the brown onion[s]
Top, tail, peel and finely dice the carrot[s]
Peel and finely chop (or grate) the garlic
Wash the shredded spring greens then pat dry with kitchen paper

Step 4
Heat a large pot with a drizzle of olive oil over a medium-high heat
Once hot, add the diced onion and diced carrot to the pan with a pinch of salt and cook for 4-5 min or until softened
Once softened, add the chopped garlic and Chinese rice wine to the pan with the dried oregano and give everything a good mix up
Cook for a further 1-2 min or until fragrant

Step 5
Once fragrant, add the orzo pasta and 900ml [1.8L] boiled water to the pot with the chicken stock mix and give everything a good mix up
Bring to the boil then reduce the heat to medium-high

Step 6
Add the shredded spring greens and pork meatballs to the pot
Cook for 12-15 min or until the meatballs are cooked through (no pink meat!) and the orzo is cooked with a slight bite
Tip: Stir the orzo occasionally to stop it from sticking

Step 7
Once the meatballs are cooked through, remove the pot from the heat and stir through half the grated Italian hard cheese (you’ll use the rest later!) and a knob of butter – this is your Italian-style spring orzo broth with juicy pork meatballs
Meanwhile, chop the parsley finely, including the stalks

Step 8
Serve the Italian-style spring orzo broth with juicy pork meatballs in bowls
Garnish with the remaining grated Italian hard cheese, chopped parsley and a generous grind of pepper
Enjoy!