Risotto-Style Soup

1. 1

   In large saucepan, over low heat, melt butter.

2. 2

   Cook onion in butter until translucent, about 5 minutes- Do not brown.

3. 3

   Stir in rice; continue to cook and stir 3 minutes.

4. 4

   Add wine, 1 cup water and 1 bouillon cube.

5. 5

   Bring to a boil.

6. 6

   Reduce heat to medium; simmer 10 to 15 minutes or until liquid is absorbed, stirring frequently.

7. 7

   Add remaining water, bouillon cubes and meatballs.

8. 8

   Bring to a boil.

9. 9

   Reduce heat to medium; simmer 15 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.