Polpette en Brodomay 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.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
20 mins
cook:
18 mins
total:
38 mins
Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and water to a boil in a large saucepan over high heat.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

191 calories; calories from fat 17%; fat 3.7g; saturated fat 0g; protein 11.6g; carbohydrates 27.4g; fiber 2.4g; cholesterol 17mg; iron 0.9mg; sodium 662mg; calcium 31mg.
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