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
How to Make It
Bring broth and water to a boil in a large saucepan over high heat.
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.
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.