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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner. Ingredients:
8 cups chicken broth |
1 lb ground lamb or 1 lb ground beef |
2/3 cup chopped flat leaf parsley |
1/3 cup dried breadcrumbs |
1/4 cup feta cheese |
1 large egg |
2 garlic cloves, finely chopped |
2 sprigs fresh oregano, finely chopped |
1 cup orzo pasta |
1/3 cup fresh mint, finely chopped |
1 lemon, juice and zest of |
Directions:
1. In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
2. Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
3. Stir in the lemon zest, lemon juice, remaining parsley and mint.
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