Polpette and Orzo in Broth

1. 1

   Soak the bread in the milk until soggy, about 5 minutes.

2. 2

   Meanwhile, heat the stock and bring a pot of water to a boil.

3. 3

   When the water is ready, cook the pasta until it is nearly done; drain, rinse, drain again, and set aside.

4. 4

   Squeeze the milk from the bread and combine the bread gently with the meat, onion, half of the cheese, half of the parsley, and some salt and pepper.

5. 5

   Shape into 1-inch meatballs, pressing no more than is necessary.

6. 6

   Season the stock and add the carrots, then gently lower the meatballs into the stock.

7. 7

   Adjust the heat so that the liquid bubbles gently.

8. 8

   Simmer for about 10 minutes, until the carrots are tender; add the orzo and cook for another 2 minutes.

9. 9

   Taste and adjust seasoning, then serve, sprinkling with remaining Parmesan and parsley.

* Per serving · 4 servings · Values may vary.