Heat the EVOO in a medium pot over medium heat.
Saute the onions and carrots for 5 minutes, then
add stock and bring to a boil.
In a medium bowl, mix the meat with the cheese,
bread crumbs, eggs, garlic, parsley, salt, and
pepper. If the mixture is too moist, add a few
more bread crumbs.
When the broth comes to a boil, roll meat mixture
into 1-inch balls and drop them into the broth.
Stir in the orzo and cook for 8-10 minutes or
until orzo is tender.
Alternative- Stir in the orzo and cook for 5
minutes. The pasta will almost be done but it will
continue to cook as the soup sits. Ladle the soup
into thermoses.
Originally Submitted
6/6/2009
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