Photo: Randy Mayor
6 servings (serving size: 4 meatballs, 1 cup broth, 2 teaspoons cheese, and 1 tablespoon parsley)

Spaghetti and meatballs (polpette) were a midcentury hit, but these lighter, truly Italian staples are lovely en brodo, or in broth. Serve with some crusty bread and a green salad.

How to Make It

Step 1

Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat.

Step 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.

Ratings & Reviews

SusanDudley's Review

October 19, 2011
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.

cooklt43's Review

January 23, 2010
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.