Polpette and Orzo in Broth

Ingredients

• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 (1-ounce) slice Italian bread
• 1/2 cup 1% low-fat milk
• 1 pound ground sirloin
• 1/2 cup minced fresh onion
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded carrot
• 2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
• 1/4 cup plus 2 tablespoons chopped fresh parsley

Preparation

1. Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat.
2. Soak the bread in milk for 5 minutes, and squeeze moisture from the bread. Combine the bread, beef, minced onion, 1/4 cup cheese, 1/4 cup parsley, salt, and pepper in a bowl. Shape mixture into 24 (1 1/2-inch) meatballs. Add meatballs and carrot to broth, and bring to a boil. Reduce heat, and simmer 8 minutes. Stir in orzo, and cook 2 minutes. Sprinkle with 1/4 cup cheese and 1/4 cup plus 2 tablespoons parsley.