It
is actually a very easy and simple soup to make, but tastes like
you spent all day on it! The flavor from the meatballs blend right
into the soup creating a perfect marriage!
Serves:
6
Ingredients
Italian Name
1 lb. ground beef or bison
carni bovine
1 egg
uovo
1 clove garlic chopped fine
aglio
9 cups chicken broth (or do
a 6/3 split with water if concerned with sodium).
brodo di pollo
1/3 cup plain breadcrumbs
pane grattugiato
4 Tablespoons grated Romano cheese
romano formaggio
handful (1/3 cup) chopped fresh parsley
prezzemolo
pinch of salt
sale
3/4 lb. orzo
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 pinch of 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.
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.
Tip #5: To help
cut down on the fat, store the soup for a few hours in the
fridge covered to allow the grease/fat to solidfy and float
to the top. Now you can remove the unwanted fat.
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly.
