Polpette and Orzo in Broth |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a fast and easy Italian soup. From Mark Bittman. Ingredients:
1 slice white bread (thick slice) |
1/2 cup milk |
6 cups beef stock or 6 cups chicken stock |
1 cup orzo pasta or 1 cup other small shell pasta |
1 lb ground sirloin |
1/2 cup onion, chopped |
1 cup fresh parmesan cheese, grated |
1/2 cup parsley, chopped |
salt and pepper, to taste |
3 carrots, shredded |
Directions:
1. Soak the bread in the milk for about 4 or 5 minutes, until soggy.
2. Bring a pot of water to boil and cook pasta until done. Drain and rinse.
3. Heat stock.
4. Squeeze the bread to get out the extra milk.
5. Combine the meat, onion, half the cheese and half the parsley. add sallt and pepper.
6. Shape into 1-inch meatballs.
7. Season stock and add the carrots.
8. Gently lower meatballs into stock and simmer for about 10, until carrots are tender.
9. Add orzo and cook for 2 more minutes.
10. Adjust seasoning and sprinkle with remaining parmesan cheese.
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