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 thick slice white bread; 1/2 cup milk; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); 1 cup orzo, ditalini, or other small pasta; 1 pound ground sirloin or other good-quality beef; 1/2 cup minced onion; 1 cup freshly grated Parmesan; 1/2 cup minced fresh parsley leaves; Salt and black pepper to taste; 3 medium carrots, julienned or shredded

Servings: persons

1 thick slice white bread
1/2 cup milk
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
1 cup orzo, ditalini, or other small pasta
1 pound ground sirloin or other good-quality beef
1/2 cup minced onion
1 cup freshly grated Parmesan
1/2 cup minced fresh parsley leaves
Salt and black pepper to taste
3 medium carrots, julienned or shredded

1
Soak the bread in the milk until soggy, about 5 minutes.
2
Meanwhile, heat the stock and bring a pot of water to a boil.
3
When the water is ready, cook the pasta until it is nearly done; drain, rinse, drain again, and set aside.
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
Shape into 1-inch meatballs, pressing no more than is necessary.
6
Season the stock and add the carrots, then gently lower the meatballs into the stock.
7
Adjust the heat so that the liquid bubbles gently.
8
Simmer for about 10 minutes, until the carrots are tender; add the orzo and cook for another 2 minutes.
9
Taste and adjust seasoning, then serve, sprinkling with remaining Parmesan and parsley.

1274

kcal

Calories

Fat

Carbs

161

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 thick slice white bread, 1/2 cup milk, 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), 1 cup orzo, ditalini, or other small 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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