Polpette and orzo in broth
Pam
Or more commonly known as meatball soup
ingredients
- 3 14 ounce cans fat free less sodium chicken broth
- 1 1 ounce slice Italian Bread
- 1/2 cup 1 % low fat milk
- 1 pound ground sirloin
- 1/2 cup minced fresh onion
- 1/2 cup (2 ounces) grated fresh Parmesan Cheese, divided
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded carrot
- 2 cups hot cooked orzo (about 1 cup uncooked rice shaped pasta)
- 6 tbsp chopped fresh parsley
directions
- 1
Bring broth to a simmer in a Dutch oven (do not boil.) Keep warm over low heat. Soak bread in milk for 5 minutes, squeeze out moisture. Combine bread, beef, minced onion, 1/4 cup cheese, 1/4 cup parsley, salt and pepper. Shape mixture into 24 (1 1/2 inch) meatballs. Add meatballs and carrot to broth, bring to a boil. Reduce heat, simmer 8 minutes, Stir in orzo, cook two minutes. Sprinkle each serving with remaining cheese and parsley.
- 2
Serve with the remaining crusty Italian bread.
- 3
We also serve this in a large tureen for two with our house salad for snuggly winter nights in front of the fireplace.
Source: Pam
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