Polpette and Orzo in Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spaghetti and meatballs (polpette) were a midcentury hit, but these lighter, truly Italian staples are lovely en brodo, or in broth. Serve with some crusty bread and a green salad. Ingredients:
3 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (1-ounce) slice italian bread |
1/2 cup 1% low-fat milk |
1 pound ground sirloin |
1/2 cup minced fresh onion |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1/4 cup chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup shredded carrot |
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta) |
1/4 cup plus 2 tablespoons chopped fresh parsley |
Directions:
1. Bring broth to a simmer in a Dutch oven (do not boil). Keep warm over low heat.
2. 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) meatballs. Add meatballs and carrot to broth, and bring to a boil. Reduce heat, and simmer 8 minutes. Stir in orzo, and cook 2 minutes. Sprinkle with 1/4 cup cheese and 1/4 cup plus 2 tablespoons parsley.
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