@finntonry: 5030 LOW CAL | EP. 1 PORK + FENNEL BROTHY MEATBALLS 💪 55 Protein | 575 Kcal | 19 Fat | 49 Carbs Pork & Fennel Meatball Orzo Soup 55g Protein | 577 Kcal | 18g Fat | 48g Carbs INGREDIENTS FOR 2 For the meatballs 300g 5% pork mince 1 tsp fennel seeds 1 tsp chilli flakes 1 tsp dried oregano Zest of 1 lemon 30g fresh breadcrumbs 30g milk 10g grated parmesan Salt and black pepper 10g Olive Oil (for frying) For the soup 1000ml chicken bone broth 100g orzo or small pasta 1 small onion, diced 2 garlic cloves, minced 2 courgettes or handful spinach Parmesan rind Small handful fresh parsley, chopped Juice of ½ lemon To serve Freshly grated parmesan Black pepper METHOD Toast the fennel seeds in a dry pan for a minute until fragrant, then roughly crush. Add the breadcrumbs to a large bowl and pour over the milk to hydrate. Add the pork mince, crushed fennel, chilli flakes, oregano, lemon zest, chopped parsley, parmesan, salt and pepper. Mix well and form into small meatballs. Heat a large frying pan over medium heat with a light spray of oil. Sear the meatballs until browned on all sides, working in batches if needed. Remove and set aside. In the same pan, add the onion and cook for a few minutes until soft, then stir in the garlic. Pour in the bone broth and bring to a simmer. Add the frozen spinach and parmesan rind and return to a gentle simmer. Stir in the orzo and cook for 5–6 minutes, then add the meatballs back in and simmer for another 5 minutes until cooked through and the orzo is tender. Finish with chopped parsley, lemon juice and black pepper. Serve in bowls with extra grated parmesan on top. #5030 #5030pasta #easyrecipes #highproteinrecipes

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Wednesday 24 June 2026 17:44:27 GMT