Clam Soup with Orzo and Meatballs

Coastal Living
Clam Soup with Orzo and MeatballsRecipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Makes 12 cups


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1 large onion, chopped
1 celery rib, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
6 cups beef broth
1 (16-ounce) package frozen fully cooked cocktail-size meatballs
1 cup uncooked orzo pasta
40 littleneck clams, scrubbed
1/4 cup minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons fresh lemon juice
Grated Parmigiano-Reggiano cheese


Prep: 9 Minutes
Cook: 35 Minutes

1. Sauté onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender. Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.

2. Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes. Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.

3. Ladle soup into bowls. Serve with additional cheese.

Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich--the party size works well for soups.

Created date

October 2010