Polpette and Orzo in Broth Recipe

Name: Polpette and Orzo in Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice white bread (thick slice); ½ cup milk; 6 cups beef stock or 6 cups chicken stock; 1 cup orzo pasta or 1 cup other small shell pasta; 1 lb ground sirloin; ½ cup onion, chopped; 1 cup fresh parmesan cheese, grated; ½ cup parsley, chopped; salt and pepper, to taste; 3 carrots, shredded

Servings: persons

1 slice white bread (thick slice)
½ cup milk
6 cups beef stock or 6 cups chicken stock
1 cup orzo pasta or 1 cup other small shell pasta
1 lb ground sirloin
½ cup onion, chopped
1 cup fresh parmesan cheese, grated
½ cup parsley, chopped
salt and pepper, to taste
3 carrots, shredded

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.
3
Drain and rinse.
4
Heat stock.
5
Squeeze the bread to get out the extra milk.
6
Combine the meat, onion, half the cheese and half the parsley.
7
add sallt and pepper.
8
Shape into 1-inch meatballs.
9
Season stock and add the carrots.
10
Gently lower meatballs into stock and simmer for about 10, until carrots are tender.
11
Add orzo and cook for 2 more minutes.
12
Adjust seasoning and sprinkle with remaining parmesan cheese.

997

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 slice white bread (thick slice), ½ cup milk, 6 cups beef stock or 6 cups chicken stock, 1 cup orzo pasta or 1 cup other small shell pasta, and more.

Yes, Polpette and Orzo in Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polpette and Orzo in Broth

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