*Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup* "The Italians use orzo in soups and stews, as it’s a good way to bulk out a dish without filling yourself up too much. Feta gives this dish an added saltiness, but not in the same way that Parmesan would— it’s more gentle. This dish reminds of how good a well-made feta can be. We love this dish as a summer weeknight supper." - From the Ducksoup cookbook by Clare Lattin and Tom Hill