Using your hands combine the meatball ingredients together in a large mixing bowl.
Roll the mixture in your hands to form balls roughly 1 inch in diameter and place on a baking sheet, you should have around 50 meatballs when finished.
Cover the meatballs with plastic wrap and refrigerate for at least 1 hour.
Remove meatballs from the fridge and preheat the oven to 425°F. Place meatballs in the preheated oven and cook for 12 minutes. Set aside.
FOR THE SOUP:
Heat the oil in a dutch oven over medium-high heat. Add the carrot, onion and garlic. Cook, stirring occasionally, about 3 minutes or until garlic becomes fragrant and onion begins to soften.
Add the chicken broth and bring to a boil. Stir in the orzo and meatballs, reduce heat to medium-low and simmer, stirring occasionally, until orzo is cooked but still slightly firm, about 8 minutes. Add salt and pepper to taste.
Ladle soup into bowls and sprinkle with Parmesan cheese.
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