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Polpette and Orzo in Broth



Soak the bread in the milk until soggy, about 5 minutes.
Meanwhile, heat the stock and bring a pot of water to a boil.
When the water is ready, cook the pasta until it is nearly done; drain, rinse, drain again, and set aside.
Squeeze the milk from the bread and combine the bread gently with the meat, onion, half of the cheese, half of the parsley, and some salt and pepper.
Shape into 1-inch meatballs, pressing no more than is necessary.
Season the stock and add the carrots, then gently lower the meatballs into the stock.
Adjust the heat so that the liquid bubbles gently.
Simmer for about 10 minutes, until the carrots are tender; add the orzo and cook for another 2 minutes.
Taste and adjust seasoning, then serve, sprinkling with remaining Parmesan and parsley.