Wild Mushroom and Orzo Soup With Italian Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 cup(s) beef or chicken stock |
1 stalk(s) celery, chopped |
1 teaspoon(s) dried basil |
1 teaspoon(s) dried oregano |
2 teaspoon(s) fresh lemon juice |
1/4 cup(s) freshly grated parmigiano-reggiano cheese, plus more for serving |
freshly ground black pepper |
italian meatballs |
1 large onion, minced |
1/4 cup(s) minced fresh, flat-leaf parsley |
2 tablespoon(s) olive oil |
1 cup(s) orzo pasta |
1 teaspoon(s) salt |
2 tablespoon(s) unsalted butter |
1 1/2 pound(s) wild or exotic mushrooms, sliced |
Directions:
1. In a large pot, heat butter and oil over medium-high heat. Add onion and saute until it starts to soften, about 2 minutes. Add mushrooms, celery, salt, basil, and oregano. Saute until vegetables begin to soften and mushrooms have released their juices, about 5 minutes.
2. Add stock and bring to a boil. Carefully add meatballs and bring back to a boil. Reduce heat and simmer until meatballs are cooked through and vegetables are tender, about 25 minutes.
3. Increase heat to medium-high and bring back to a boil. Stir in orzo and boil until tender, about 8 minutes. Add parsley, lemon juice, 1/4 cup Parmesan, and salt and pepper to taste. Ladle into bowls and pass additional Parmesan at the table.
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