Polpette and Orzo in Broth
Warm up your soul with this comforting recipe for Polpette and Orzo in Broth, a hearty Italian-inspired dish that's perfect for cozy evenings. Savory meatballs crafted from a blend of ground beef, breadcrumbs, Parmesan, and aromatic herbs are lightly browned and then simmered in a fragrant broth alongside tender orzo pasta. The addition of diced carrots, celery, and onion infuses the broth with rich, wholesome flavors, while thyme and bay leaf add an elegant touch. Quick to prepare in under an hour, this one-pot meal is as satisfying as it is simple. Serve it hot, garnished with fresh parsley and a sprinkle of Parmesan, for a warming family dinner or an elevated take on comfort food.
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Recipe Information
Ingredients
- 500 grams Ground beef (or a mix of beef and pork)
- 50 grams Breadcrumbs
- 40 grams Parmesan cheese
- 2 cloves Garlic, finely minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 liter Chicken or vegetable broth
- 200 grams Orzo pasta
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 1 small Onion, finely diced
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 2 tablespoons Fresh parsley, for garnish
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper. Mix until all the ingredients are evenly incorporated.
Roll the mixture into small meatballs, about the size of a walnut, and set them onto a plate or tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook them until they are lightly browned on all sides. Set aside on a plate.
In a large pot, heat a little more olive oil if needed and sauté the diced carrot, celery, and onion until softened, about 5 minutes.
Add the chicken or vegetable broth to the pot. Drop in the thyme, bay leaf, and browned meatballs. Bring the mixture to a gentle simmer.
Simmer the meatballs in the broth for about 15 minutes to cook them through and allow the flavors to meld.
Add the orzo pasta to the pot and continue to simmer according to the package instructions (usually 8-10 minutes) or until the pasta is tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the polpette, orzo, and broth into serving bowls. Garnish with fresh parsley and an extra sprinkle of Parmesan if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 7565 mg | 329% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.5 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 666 mg | 51% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
