Polpette and Orzo in Broth

“This is a fast and easy Italian soup. From Mark Bittman.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the bread in the milk for about 4 or 5 minutes, until soggy.
  2. Bring a pot of water to boil and cook pasta until done. Drain and rinse.
  3. Heat stock.
  4. Squeeze the bread to get out the extra milk.
  5. Combine the meat, onion, half the cheese and half the parsley. add sallt and pepper.
  6. Shape into 1-inch meatballs.
  7. Season stock and add the carrots.
  8. Gently lower meatballs into stock and simmer for about 10, until carrots are tender.
  9. Add orzo and cook for 2 more minutes.
  10. Adjust seasoning and sprinkle with remaining parmesan cheese.

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