½loaf of French bread submerged in water for 5 minutes
1poundeach ground pork and ground sirloin
½peeled finely minced yellow onion
5finely minced cloves of garlic
¾cupsof finely grated parmesan cheese
1teaspoonof finely minced fresh thyme
1teaspoonof finely minced fresh oregano
1tablespoonof finely minced fresh parsley
1tablespooneach of soy sauce and Worcestershire sauce
1dash of hot sauce
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 400°.
Soup: In a large pot simmer together over low heat the onions, celery, carrots, garlic, bay leaves and chicken stock until the vegetables are tender, about 20 to 25 minutes. Keep warm.
Meatballs: Squeeze the water out of the French bread as best you can and add it to a large bowl with all of the meatball ingredients until completely combined.
Next, make mini 1/2” inch sized meatballs by rolling them in your hands and place them on cookie sheet trays lined with parchment paper. Bake in the oven for 25 minutes or until browned and cooked through out. Keep warm.
To Plate: Pour a few ladles of the soup and vegetables into a bowl and add in some cooked cous cous, baby spinach, and a few cooked meatballs.
Serve hot with optional garnishes: parmesan cheese and micro greens.