( SERVES 4 )
Photo by Tam West
We've added chicken sausage meatballs to this classic Italian soup to make a sustaining but light meal for any time of the year. See more lighter world soups below the recipe on this page and also see Warren's global soup feature here.
- Into a bowl, put sausage meat, lemon zest, chopped thyme, panko crumbs and a good grind of black pepper and mix all together. Roll into small meatballs. Chill.
- In a pan with a splash of olive oil, gently fry leeks, carrots and courgettes with crushed garlic to just soften vegetables. Add orzo, chicken stock and a bay leaf (or 3) and simmer until pasta and vegetables are tender. Leave to rest for flavours to develop.
- To serve, reheat soup, adding more stock as needed, with a handful of finely sliced spring greens (spring onions, bok choy, baby spinach). Add meatballs and simmer until cooked. Check seasoning and garnish with parsley and a squeeze of lemon.