RECIPE

Mini Meatball and Orzo Soup

This is a great way to fill up a thermos! Orzo’s shape is fun and so is rolling the little meatballs!

Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1/2 small onion, finely chopped
  • 1 carrot, grated or finely chopped
  • 1 quart chicken broth
  • 1/2 pound ground chicken or turkey breast
  • 3 tablespoons Parmigiano Reggiano cheese
  • 3 tablespoons breadcrumbs
  • 1 egg
  • 1 clove garlic, grated
  • 2 tablespoons flat leaf parsley, chopped
  • Salt and freshly ground black pepper
  • 1/2 cup orzo pasta

Preparation

Heat the EVOO over medium heat in a medium pot. Sauté the onion and carrot for five minutes, then add the broth and bring up to a boil.


Mix the meat with cheese, breadcrumbs, egg, garlic, parsley, salt and pepper. Mix, and if the mixture is too moist, add a few more breadcrumbs.

When the soup comes to a boil, roll and drop 1-inch meatballs into the broth. Stir in the orzo and cook for five minutes. The pasta will not be done but it will continue to cook. Ladle into thermoses.

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