
Ingredients :
- 8 cup chicken broth (low sodium)
- 1/4 cup white wine
- 1 onion, diced
- 4 clove garlic, minced
- 1 tsp Italian seasoning
- salt and pepper
- 1 tbsp olive oil, extra virgin
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 carrot, diced small
- 1 1/4 cup Orzo pasta (or any other pastini *small pasta*)
- 1/2 fresh lemon, juice squeezed
- 1 1/2 cup roughly chopped fresh spinach (or 2 cups, depending on how much you love spinach) lol
- Mini Meatballs
- 1 lb ground beef
- 1 egg, lightly beaten
- 1 slice white bread (crust removed) and torn into little pieces
- 1/4 small onion, diced small
- salt and pepper
- 1 tsp Italian seasoning
- 1/2 tsp chili flakes
- 1/4 cup Fresh parsley
Method :
- In a large bowl, combine meatball ingredients, and form your mini Meatballs.
- Place your meatballs on a baking sheet and cook in oven @ 400°F for 20 min.
- Meanwhile, heat olive oil in a large soup pot and add your onion, garlic, carrot, dried herbs and salt and pepper. Cook until onion is translucent.
- Add your white wine and cook for another 2 min.
- Add your chicken broth then allow the liquid to come to a boil. Once it"s boiling, add your pastini.
- When the pastini is about 1/2 way cooked, add your meatballs to the pot and cook until the pasta is about 90% cooked.
- Finally, add your chopped fresh spinach and juice of half a lemon. (It looks like a lot of spinach at first, but it"ll cook down)
- Allow everything to cook throughly (mainly the pasta)
- Serve with fresh parmesan shavings (sadly I didn"t have any today) and some crusty Italian bread along side.
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