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Clam Soup with Orzo and Meatballs

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Prep time 9 mins
Cook time 35 mins
Yield Makes 12 cups

Ingredients

  • 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

How to Make It

  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.

  4. 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.

Recipes reprinted with permission from 300 Sensational Soups (Robert Rose, 2008) by Carla Snyder and Meredith Deeds.