Polpette en Brodo

Oxmoor House
Polpette en Brodo may be better known as Italian meatball soup or "meatballs in broth." Using turkey sausage in the meatballs reduces the fat and adds flavor to the soup's broth.
6 servings (serving size: about 1 1/4 cups)


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2 (14-ounce) cans fat-free, less-sodium chicken broth
2 1/2 cups water
1/2 slice firm white bread (such as Pepperidge Farm Hearty White)
2 hot turkey Italian sausage links (such as Jennie-O)
1 large egg white, lightly beaten
1 cup thinly sliced green onions (about 5 large), divided
1/2 cup chopped fresh parsley, divided
1 cup shredded carrot
1 cup uncooked orzo
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt


Prep: 20 Minutes
Cook: 18 Minutes

1. Bring broth and water to a boil in a large saucepan over high heat.

2. While broth mixture comes to a boil, place bread in a food processor; pulse until crumbs form. Remove casings from sausage. Combine sausage, 1/2 cup breadcrumbs, egg white, 1/2 cup green onions, and 1/4 cup chopped parsley in a medium bowl. Pat sausage mixture into a 6 x 4-inch rectangle; cut into 24 (1-inch) cubes. Roll sausage mixture into balls.

3. Add sausage balls, carrot, orzo, pepper, and salt to broth mixture. Reduce heat to medium-high, and simmer 10 minutes or until sausage is done and orzo is tender. Stir in remaining 1/2 cup green onions and remaining 1/4 cup parsley.

Created date

October 2009

Nutritional Information

Calories 191
Caloriesfromfat 17 %
Fat 3.7 g
Satfat 0.0 g
Protein 11.6 g
Carbohydrate 27.4 g
Fiber 2.4 g
Cholesterol 17 mg
Iron 0.9 mg
Sodium 662 mg
Calcium 31 mg