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nourishing polpette & orzo in basic broth

nourishing polpette & orzo in basic broth

Serve with some crusty bread and a green salad for a hearty meal.

Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 1 (46-ounce) can chicken broth
  • 1 (1-ounce) slice Italian bread
  • 1/2 cup milk
  • 1 pound ground sirloin
  • 1/2 cup minced fresh onion (about 3 ounces)
  • 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)
  • 1/2 cup chopped fresh parsley, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded fresh carrot (about 2.5 ounces)
  • 2 cups hot al dente cooked orzo (about 1 cup uncooked)

Instructions

  1. Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat.

  2. Soak the bread in milk for 5 minutes, and squeeze moisture from the bread. Combine the moistened bread, ground beef, minced onion, 1/4 cup grated cheese, 1/4 cup chopped parsley, salt, and pepper in a bowl. 

  3. Shape the mixture into approximately 24 (1 1/2-inch) meatballs. Add the raw meatballs and shredded carrot to the warm broth, and bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in the cooked orzo and simmer for an additional 2 minutes.

  4. Sprinkle with the remaining grated cheese and chopped parsley. Serve immediately.