Spring Vegetable And Meatball Soup - cooking recipe

Ingredients

1 lb lean ground pork
1 tbsp chopped chives, plus additional, to serve
1 tbsp vegetable or olive oil
1 None leek, pale section only, thinly sliced
1 clove garlic, chopped
4 cups chicken stock
1/2 cup elbow macaroni
1 large carrot, peeled and cut into matchsticks
1 medium zucchini, chopped
7 oz broccoli, cut into small florets
None None Crusty rolls, to serve

Preparation

Combine the ground pork and chives in a medium bowl. Shape tablespoons of the mixture into balls. Heat the oil in a large saucepan on medium heat. Add the leek and garlic and cook, stirring, for 2-3 mins or until soft.
Add the stock and 2 cups water and bring to a boil. Add the meatballs and pasta. Reduce heat to low; cover and simmer for 5 mins. Add the carrot, zucchini and broccoli. Cook, uncovered, for 6-7 mins or until the vegetables are tender.
Ladle the hot soup into serving bowls. Sprinkle with additional chives. Serve with rolls..