Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1999

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: 4 meatballs, 1 cup broth, 2 teaspoons cheese, and 1 tablespoon parsley)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

337 calories; calories from fat 19%; fat 7.2g; saturated fat 3.2g; mono fat 2.5g; poly fat 0.5g; protein 28.9g; carbohydrates 36.6g; fiber 2.1g; cholesterol 53mg; iron 4.1mg; sodium 823mg; calcium 165mg.
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