Italian Wedding Soup Orzo

Malzemeler

For Meatballs:

2 cups finely diced onion

2 cups finely diced cremini mushrooms

2tsp thyme powder

2tsp oregano

2tsp basil

2tsp salt

2tsp paprika

1 clove diced garlic

2lbs ground beef

1 cup breadcrumbs

fresh parsley to taste

For Orzo

1 diced shallot

5-6 cups chicken stock

2 cups orzo

optional - 1/4 cup cashew cream

optional - 2Tbsp nutritional yeast

lots of spinach

Yöntemler

Italian Meatball Recipe:

Preheat oven to 400

1. Sauté over medium-high heat 2 cups of finely diced onion and 2 cups of finely diced cremini mushrooms in oil. Add in 2tsp each of: thyme powder, oregano, basil, salt and paprika, then cook until the veg has softened.

2. Add in 1 whole clove of diced garlic and sauté for 2 mins, then remove from heat and let cool.

3. Once cooled, add the veg mixture in with 1Kg of ground beef, 1 cup of breadcrumbs and lots of fresh parsley. Mix until fully combined

4. Oil a baking sheet and portion the meatballs onto it (ideally rolled into a smaller size).

5. Bake at 400F for 20mins or until cooked through - this recipe makes around 50 meatballs, so you can adjust or have leftovers for another recipe

Italian Wedding Orzo Recipe:

1. In a heavy bottomed pan, sauté one diced shallot in veg butter until softened.

2. In a separate dish, heat 5-6 cups of quality chicken stock (I used homemade, the stock is what makes the dish!).

3. Add 4 cups of the chicken stock with 2 cups of orzo to the pan with the sautéed shallot. Stir and cover, then let cool on low-medium heat for 7 mins or until al dente.

4. *optional* Mix in 1/4 cup of cashew cream(softened raw cashews blended with water) to make it extra creamy, and 2 Tbsp nutritional yeast.

5. Add in enough spinach to cover the orzo, meatballs, and the remaining cup of chicken stock, and stir on low-medium heat until the spinach has wilted.

6. Remove from heat and serve with lots of fresh parsley!