posted by shugga 06-08-99 3:04 PM
Rustic Soup with Tiny Meatballs
1/4 lb. chopped beef
1 tablespoon grated Parmesan or Romano cheese
1/2 slice bread, soaked in water and squeezed dry
1 egg yolk
dash salt
1 teaspoon chopped parsley
2 cups beef broth
3/4 cup orzo
2 tablespoons grated Parmesan cheese
extra both for thinning out
Mix first 6 ingredients together thoroughly and shape into small meatballs, about the size of marbles. Wet your hands to make nice neat circles.
Bring broth to a boil, and add the pasta and meatballs and cook gently about 7 minutes, or until the pasta is cooked to your liking.
If the soup is allowed to sit a while, it will be very thick. In that case, add heated broth to each serving. This soup is supposed to be thick.
Serve with grated cheese.
serves 4-6