Clam Soup with Orzo and Meatballs |
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Prep Time: 9 Minutes Cook Time: 35 Minutes |
Ready In: 44 Minutes Servings: 1 |
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Ingredients:
1 large onion, chopped |
1 celery rib, chopped |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 cup dry white wine |
1 teaspoon dried basil |
1 teaspoon dried oregano |
3/4 teaspoon salt |
6 cups beef broth |
1 (16-ounce) package frozen fully cooked cocktail-size meatballs |
1 cup uncooked orzo pasta |
40 littleneck clams, scrubbed |
1/4 cup minced fresh flat-leaf parsley |
1/4 cup freshly grated parmigiano-reggiano cheese |
2 teaspoons fresh lemon juice |
grated parmigiano-reggiano cheese |
Directions:
1. Sauté onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender. Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.
2. Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes. Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.
3. Ladle soup into bowls. Serve with additional cheese.
4. Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich-the party size works well for soups.
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