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meatballs ground beef onion clove garlic Italian or fresh parsley egg milk oregano salt olive oil onion clove garlic chicken broth dry white wine orzo endive salt
Viewed: 56 - Published at: 2 years agoIngredients
- FOR THE MEATBALLS:
- 1 pound Lean Ground Beef (at Least 93%)
- 1/3 cups Finely Chopped Onion
- 1 clove Garlic (large), Diced
- 1/3 cups Italian Or Regular Bread Crumbs
- 1/3 cups Fresh Parsley, Chopped
- 1 Egg, Beaten
- 3 Tablespoons Milk
- 1 teaspoon Dry Oregano
- 1/3 cups Grated Parmesan And Pecorino Romano Mix
- Salt And Pepper
- FOR THE SOUP:
- 2 Tablespoons Olive Oil
- 1 cup Chopped Onion
- 1 clove Garlic (large), Diced
- 10 cups Low-sodium Chicken Broth Or Stock
- 1/2 cups Dry White Wine (optional)
- 1 cup Orzo
- 1/4 cups Fresh Dill, Chopped
- 1 head Endive, Cut Into 1 1/2 Inch Lengths
- Salt And Pepper
Method
- Mix meatball ingredients together in a bowl. Add salt and pepper to taste. Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.
- Heat a soup pot to medium high. Add olive oil, onion, and garlic. Saute until translucent. Add chicken broth and wine. Salt and pepper to taste. Bring to a boil.
- Add the orzo to the boiling broth. Then drop all the raw meatballs gently into the pot. Return to a boil, then reduce heat to medium low and simmer until orzo is fully cooked, about 10 minutes.
- Turn off the burner, add the dill and endive. Adjust seasoning to taste.
- When the endive is just slightly wilted, serve hot.
