Mini meatballs & orzo en brodo
Mini pork & prosciutto meatballs (that’s right…I did pork x 2!!) and orzo swimming in hot broth with piles of cheese and fresh basil.
What’s not to love?
XO, km
THE DISH:
Mini meatballs & orzo en brood | serves 4
THE STUFF:
1 lb ground pork
3 slices prosciutto, finely chopped
4 cloves garlic, divided
3 tablespoons finely chopped parsley
1/2 cup grated Parmesan cheese, plus more for serving
1 egg
Kosher S+P
EVOO
1 shallot, halved and thinly sliced
6 cups chicken broth
1 cup orzo
1/4 cup basil, chopped
THE HOW-TO:
Preheat the oven to 375°F.
To make the meatballs, combine the pork, prosciutto, 2 cloves of garlic (minced), parsley, Parmesan cheese and egg in a mixing bowl. Season generously with S+P and stir, just until combined. Form into mini meatballs (I used a melon baller, about 2 teaspoons). Place meatballs on a lightly oiled baking sheet. Bake until cooked through, 15 minutes.
While the meatballs are baking, set a large heavy-bottomed pan over medium-high heat. Add 2 tablespoons olive oil, the shallots and the remaining 2 cloves of garlic (thinly sliced). Season generously with S+P and sauté until shallots and garlic are soft, about 3 minutes. Add the chicken broth and bring to a boil. Add the orzo and cook, according to package directions (about 7 minutes).
To serve, ladle the orzo and broth into bowls, top with meatballs and finish with extra Parmesan cheese and basil.