Spring Vegetable And Meatball Soup

• 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

1. 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.
2. 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.
3. Ladle the hot soup into serving bowls. Sprinkle with additional chives. Serve with rolls..

lean ground pork, chives, vegetable, section only, clove garlic, chicken stock, elbow macaroni, carrot, zucchini, broccoli, crusty rolls

Taken from recipes-plus.com/api/v2.0/recipes/30836 (may not work)