MINI SAUSAGE MEATBALL MINESTRA
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
- Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
- Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.
ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS
There are endless variations on this soup, but the main elements are meatballs and greens. In our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.
Time 50m
Yield Serves 5 to 6
Number Of Ingredients 24
Steps:
- For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well.
- Use a teaspoon to measure out meat for even sized meatballs.
- With damp hands, shape them into 1-inch balls and transfer them to a large plate.
- Cover and refrigerate until ready to cook.
- For the soup, melt butter in a large soup pot over medium heat.
- Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.
- Stir in broth, tomatoes, and 2 cups water.
- Cover and cook 10 minutes over medium heat or until soup comes to a boil.
- Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged.
- Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat.
- Stir in kale and cook just until wilted, about 3 minutes.
Nutrition Facts : Calories 420 calories, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 680 milligrams, Carbohydrate 53 grams, Protein 25 grams
ORZO WITH KALE
A light summer dish. Great with white wine.
Provided by Sunaina
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.1 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 52.5 mg, Sugar 1.7 g
PARMESAN ORZO AND MEATBALLS
Skillet dinner in just 30 minutes? Try this hearty dish that gets a jump start from frozen meatballs. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
- Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.
Nutrition Facts : Calories 500, Carbohydrate 45 g, Cholesterol 125 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 g
ORZO WITH MINI SAUSAGE MEATBALLS AND KALE
Steps:
- Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
- Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
- Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
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- Heat a Dutch oven over medium high heat. Add olive oil and then meatballs. Cook meatballs, stirring every couple minutes, until browned on all sides, ~5 minutes total. Transfer meatballs to a paper-towel lined plate.
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- Preheat a broiler to high. Line a baking sheet with aluminum foil, spray lightly with non-stick cooking spray and set aside.
- Place turkey in a large bowl with 1/2 ounce of Parmesan cheese, parsley, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix together until evenly incorporated. Divide the mixture into 8 meatballs, using your hands to shape the balls. Place meatballs on the prepared baking sheet, then brush the tops evenly with 1 tablespoon olive oil. Broil until brown all over and cooked through, turning halfway through cooking (about 8 minutes total). Set aside.
- Warm 1 tablespoon olive oil in a large pot over medium-high heat. Add onion and carrot, and cook, stirring occasionally until soft (2 - 3 minutes). Pour in the stock, bring to a boil, then stir in the orzo. Cook for 4 minutes, then add the kale and meatballs. Simmer (reduce heat if needed) until orzo is al dente and kale is tender (about 3 minutes more). Season to taste with additional salt and pepper.
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- In a large saucepan, on medium-high heat, add the olive oil and sausages. Crumble the sausages using a wooden spoon, letting the meat brown slightly. Then add in the onions, garlic, salt, and pepper. Stir occasionally until the onions begin to soften, 4-5 minutes.
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- Toss broccoli and garlic with oil (portion for the broccoli) and season with some salt. Spread out on a sheet pan. Roast until broccoli is tender and starting to brown in spots, shaking the pan halfway through cooking, ~25 minutes.
- While broccoli roasts, heat a Dutch oven over medium-high heat. Add oil (portion for the orzo) and sausage. Cook sausage, breaking it apart with a spoon, until starting to brown, 5 to 7 minutes. Drain off any excess oil.
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