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Ingredients
1 lb. ground beef or bison
1 egg
1 clove garlic chopped fine
9 cups chicken broth (or do a 6/3 split with water if concerned with sodium).
1/3 cup plain breadcrumbs
4 Tablespoons grated Romano cheese
handful (1/3 cup) chopped fresh parsley
pinch of salt
3/4 lb. orzo
Instructions
1. In large pan or pot, heat up chicken broth over high heat, bring to
boil.
2. Meanwhile in a bowl, mix beef, egg, garlic, breadcrumbs, cheese, parsley
and salt until all ingredients are well blended.
3. Using your hands, make small little meatballs, no more than 1/2 inch
in size.
4. Drop them into the broth to cook over a light boil.
5. Boil lightly for about 1 hour until meatballs are fully cooked through.
6. Meanwhile, cook the pasta (orzo), drain and set aside. (keep a little
water to prevent them from sticking in one bunch).
7. When meatballs are done, place orzo in empty soup bowls then ladle
the soup on top.
8. Top with extra Romano cheese if desired.
HELPFUL TIPS
TIP #1: Cooking the pasta seperate keeps the soup from
becoming starchy.
TIP #2: If you make extra meatballs, store some in the
freezer for a nice snack for later.
TIP #3: Do not substitute basil for the parsley.
TIP #4: Some recipes call for a little spinach, but this
is not required.
Suggestions for Additional Dishes
1. Italian Bread and Salad
2. Veal
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