This is a great soup that will please the whole family.
As I am the type to read a recipe fast enough before the start, while I put parsley in the dumplings and I was not sure my balls were going to stay in beautiful states, but everything was perfect and very very good anyway.
(Serving Size: 8)
3 / 4 lb (375 g) ground beef
very thin 1 cup onion, finely chopped
1 / 3 cup dry bread crumbs
1 / 2 cup fresh parsley leaves flat leaf (Italian), minced
1 / 4 cup fresh basil leaves, chopped end
3 cloves garlic, minced
1 egg, beaten
1 / 2 c. tablespoons canola oil 2 cans
(900 ml each) chicken broth 1 cup
carrots, diced
1 / 4 cup orzos (rice-shaped pasta) or uncooked rice * (me orzos)
1 / 4 c. teaspoon black pepper
-Combine beef, onion, bread crumbs, 1 / 4 cup parsley, basil, garlic and egg in a bowl. Knead the mixture until smooth. Shape into small meatballs of 1 cm (1 / 2 inches) in diameter.
-Heat oil over medium-high heat in large non-stick skillet. Cook the meatballs until browned. Remove and set aside.
-Bring broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
-Stir the orzo and remaining parsley and black pepper. Cover and simmer until meatballs are cooked through, about 10 minutes. Serve immediately.
Tip: * If rice is used in step 4, simmer 5 to 10 additional minutes, until it is tender. The meatballs can be cooked to perfection and chilled for a day or one month if frozen. Whatever method is used, this represents a saving of time for a hearty soup desired quickly.
very thin 1 cup onion, finely chopped
1 / 3 cup dry bread crumbs
1 / 2 cup fresh parsley leaves flat leaf (Italian), minced
1 / 4 cup fresh basil leaves, chopped end
3 cloves garlic, minced
1 egg, beaten
1 / 2 c. tablespoons canola oil 2 cans
(900 ml each) chicken broth 1 cup
carrots, diced
1 / 4 cup orzos (rice-shaped pasta) or uncooked rice * (me orzos)
1 / 4 c. teaspoon black pepper
-Combine beef, onion, bread crumbs, 1 / 4 cup parsley, basil, garlic and egg in a bowl. Knead the mixture until smooth. Shape into small meatballs of 1 cm (1 / 2 inches) in diameter.
-Heat oil over medium-high heat in large non-stick skillet. Cook the meatballs until browned. Remove and set aside.
-Bring broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
-Stir the orzo and remaining parsley and black pepper. Cover and simmer until meatballs are cooked through, about 10 minutes. Serve immediately.
Tip: * If rice is used in step 4, simmer 5 to 10 additional minutes, until it is tender. The meatballs can be cooked to perfection and chilled for a day or one month if frozen. Whatever method is used, this represents a saving of time for a hearty soup desired quickly.
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(Source: Quebec America's website CAMPBELL ®)
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