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    You are in: Home / Recipes / Polpette and Orzo in Broth Recipe
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    Polpette and Orzo in Broth

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    susie cooks's Note:

    This is a fast and easy Italian soup. From Mark Bittman.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the bread in the milk for about 4 or 5 minutes, until soggy.
    2. 2
      Bring a pot of water to boil and cook pasta until done. Drain and rinse.
    3. 3
      Heat stock.
    4. 4
      Squeeze the bread to get out the extra milk.
    5. 5
      Combine the meat, onion, half the cheese and half the parsley. add sallt and pepper.
    6. 6
      Shape into 1-inch meatballs.
    7. 7
      Season stock and add the carrots.
    8. 8
      Gently lower meatballs into stock and simmer for about 10, until carrots are tender.
    9. 9
      Add orzo and cook for 2 more minutes.
    10. 10
      Adjust seasoning and sprinkle with remaining parmesan cheese.

    Ratings & Reviews:

    • on June 30, 2006

      55

      This soup is so delicious! All I added was some Italian seasoning and some extra dried oregano. OUTSTANDING RECIPE!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Polpette and Orzo in Broth

    Serving Size: 1 (650 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 600.8
     
    Calories from Fat 244
    40%
    Total Fat 27.1 g
    41%
    Saturated Fat 12.4 g
    62%
    Cholesterol 102.2 mg
    34%
    Sodium 1711.9 mg
    71%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.2 g
    16%
    Protein 43.2 g
    86%

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