Polpette and Orzo in Broth

Polpette and Orzo in Broth
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1 cup shredded carrot
  • 1 (1-ounce) slice Italian bread
  • ½ cup 1% low-fat milk
  • 1 pound ground sirloin
  • ¼ cup plus 2 tablespoons chopped fresh parsley
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • 2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
    • 3 (16-ounce) cans fat-free, less-sodium chicken broth
    • ½ cup minced fresh onion
    • ¼ cup chopped fresh parsley

Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat. Soak the bread in milk for 5 minutes, and squeeze moisture from the bread. Combine the bread, beef, minced onion, 1/4 cup cheese, 1/4 cup parsley, salt, and pepper in a bowl. Shape mixture into 24 (1 1/2-inch) meatbal...

View full recipe at My Recipes

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