This time of year just calls for soup, don't you think? And
with my new found love of orzo pasta, I made this! It made a pretty big
pot of soup, and after serving myself, IT Guy and #1 son, then sending
some home with my daughter for her and her family, there was NONE left!
Oh wait...I take that back...there was enough to send for IT Guy's lunch
the next day. (Apparently we're a hungry bunch!) I wanted to use diced
tomatoes, but I was out. Then I thought..no big deal, I'll just use
tomato sauce. Again, I was out. I did manage to scrounge up a can of El
Pato (mexican style tomato sauce) so I poured that in. It gave the soup a
really good kick. But if you don't care for extra kick then make sure
you add plain tomato sauce. Anyway you make it, you'll be glad you did!!
It's very good!!!!
Orzo and Meatball Soup
1 pound ground beef
½ onion – finely diced
1 egg
¼ cup bread crumbs
¼ cup water
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
3 carrots - diced
3 stalks celery – diced
1 ½ cups orzo pasta
1 -2 cloves garlic – minced
1 32-ounce chicken stock
1 32-ounce beef stock
1 8-ounce can tomato sauce OR 1 14-ounce can diced tomatoes
In a large bowl, combine ground beef, onion, egg, bread crumbs, water, oregano, salt and pepper. Mix well and form into 1-inch sized meatballs.
In a large stock pot, sauté diced carrots, diced celery and minced garlic until just tender.
Add stocks and tomato sauce. Bring to a boil.
Gently add uncooked meatballs and continue to cook for about an hour.
Add orzo and cook for about 10 – 15 minutes until orzo is done.
Orzo and Meatball Soup
1 pound ground beef
½ onion – finely diced
1 egg
¼ cup bread crumbs
¼ cup water
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
3 carrots - diced
3 stalks celery – diced
1 ½ cups orzo pasta
1 -2 cloves garlic – minced
1 32-ounce chicken stock
1 32-ounce beef stock
1 8-ounce can tomato sauce OR 1 14-ounce can diced tomatoes
In a large bowl, combine ground beef, onion, egg, bread crumbs, water, oregano, salt and pepper. Mix well and form into 1-inch sized meatballs.
In a large stock pot, sauté diced carrots, diced celery and minced garlic until just tender.
Add stocks and tomato sauce. Bring to a boil.
Gently add uncooked meatballs and continue to cook for about an hour.
Add orzo and cook for about 10 – 15 minutes until orzo is done.
The
ingredients. You can use canned diced tomatoes or plain tomato sauce. I
used El Pato...Mexican Style tomato sauce for extra zing. (Excuse the
partially frozen ground beef. I'll get my timing right at some point,
I'm sure.)
Saute the garlic, carrots and celery for a bit.
Then add the liquid ingredients.
After
that comes to a boil, slowly add the meatballs. Oops..I forgot to
include pictures of the meatball making, but you probably already know
how to do that. It ain't rocket science.
After your meatballs have cooked in the broth a while,
have your cute little kitchen helper add the orzo.
Then ask that same little helper to stir, stir, stir!!
Here it is!! All done and ready to eat!!
