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
How to Make It
Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat.
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.
i swear i have made this years ago when it came out before the internet and i swear it was with ground chicken or turkey? (maybe that's a different recipe?)well, i remembered it and tried it again per the recipe here. but these days i am gluten free. so i used gluten free bread in the meatballs(i had some homemade gluten free bread because the store bought sucks) and rice instead of orzo and it's just as good as i remember. i cooked the rice separately(1 cup dry/2 cups cooked)but, that said, i think i would add, white wine, lemon and garlic next time. definitely will make again. cooking light: you should start including gluten free recipes. i cant find any goodies online and especially low fat ones, so ive just been altering my favorites.
A winter staple in our house too. Easy to make; hearty; and easily adaptable to a family's specific tastes. Throw in some escarole or baby spinach and it becomes Italian wedding soup. Much of the flavor depends on the stock/soup base you use. Pick one you like.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!