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Ingredients
Meatballs
1/2 Cup Italian breadcrumbs
1/3 Cup half & half or milk
1 Pound lean ground beef
1/2 Cup grated Parmesan cheese
3 Tablespoons olive oil
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Teaspoon dried oregano
Soup
1 Tablespoon olive oil
1 Medium onion, chopped
1 Red bell pepper, chopped
3 Garlic cloves, minced
1 1/2 Teaspoons smoked paprika
1 Teaspoon crumbled saffron
1 Teaspoon dried oregano
1 Cup good quality drinking white wine
8 Cups chicken broth
1 Cup uncooked orzo
2 Cups baby spinach, chopped
Salt & pepper to taste
Parsley to garnish
Instructions
In a medium bowl, add together all of the meatball ingredients.
Mix together with your hands and form 2 teaspoon full into balls, set the balls on a pan and refrigerate for half an hour or flash freeze for 10 minutes.
In a large Dutch oven or heavy bottom and wide pot heat oil over medium high and add in onions and red bell peppers. Saute for 5 minutes or until peppers and onions have softened.
Add the garlic and continue cooking for 30 seconds then add in paprika, saffron, and oregano. Cook for ten seconds more and then add in white wine.
Once the white wine has been added cook for 2 minutes, being sure to scrape the bottom of your pot with a wooden spoon and mixing occasionally.
Add in chicken broth and bring to a boil then add in meatballs and lower heat to a steady simmer (medium high heat).
Cook for about 20 minutes, then add in orzo and spinach and cook for an additional 15 minutes or until orzo is al dente and kale has softened.
Taste for seasoning and add in salt and pepper, if needed.
Serve and garnish with parsley.