How to Prepare Perfect Orzo and Mini Sausage Meatballs

Orzo and Mini Sausage Meatballs. Mini Meatball and Orzo Soup is a cozy bowl of savory broth with Italian sausage meatballs and orzo pasta. I went to Philadelphia last weekend for a quick visit with some good friends from college. I did some searching for lamb sausage recipes, and most them just didn't sound that appealing, until I found this recipe for.

But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up. These Parmesan Meatballs and Orzo features a crazy delicious creamy, cheesy sauce coating juicy meatballs and tender orzo. These Parmesan Meatballs are coated in a delectably creamy basil cream sauce and served with orzo. You can have Orzo and Mini Sausage Meatballs using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Orzo and Mini Sausage Meatballs

1. It's 1 tbsp. of olive oil.
2. You need 3 links of Italian sausage, casings removed.
3. It's 2 cloves of garlic, minced.
4. Prepare 1 cup of orzo pasta, uncooked.
5. It's 1 3/4 cup of unsalted chicken broth.
6. It's 1/4 cup of heavy cream.
7. It's 1/4 tsp. of each salt and pepper.
8. You need 2 of heaping cups spinach, roughly chopped.
9. You need of Juice from 1/2 lemon.
10. It's of Freshly grated parmesan cheese, for serving.

Rolling the sausage into mini meatballs is fun, but you can shorten prep time by simply browning the sausage in chunks. How to Make Italian Sausage Tomato Orzo Soup. Ladle the meatball-and-orzo soup into shallow bowls and serve. The chicken soup and cooked orzo can be refrigerated separately overnight.

Orzo and Mini Sausage Meatballs instructions

1. For the meatballs, just pinch off about 1 tsp of sausage and roll it into a ball. Place it on a plate and do the same with the rest of the sausage. Each link will give you 9-12 mini meatballs..
2. Heat the oil over medium heat in a large, deep skillet with a tight fitting lid. Once its hot, add the sausage meatballs to the pan and roll them around often as they cook until they are nicely browned on all sides. Then stir in the garlic to the pan. Once its fragrant, increase the heat to med-high and Add the orzo to the pan..
3. Cook and stir often to lightly toast the orzo, then stir in the broth, cream, salt and pepper. Place the lid on while it comes up to a low boil. Once it begins to bubble, drop the heat down to med-low. Let this simmer for 5 minutes, stirring halfway to make sure the orzo isn't sticking to the pan. After the 5 minutes, stir in the spinach and place the lid back on for another 2-4 minutes, until the orzo is al dente. Then stir in the lemon juice, remove it from the heat and serve..

Add the cooked orzo and baby spinach just before heating and serving. Bright, citrusy Pinot Grigio from northern Italy's Alto. Sausage - You can use Italian pork sausage like this, or sausage links [with casings removed]. Hi Leslie…I think Italian meatballs would be super YUM in this soup. Let me know how it turns out 🙂 Btw, I'll be sharing more collections of pantry recipes soon!