Polpette and Orzo in Broth
Here, meatballs—usually called polpette, at least in Rome—are made with a load of fresh Parmesan, lightened with parsley, and served in a delicious broth, with just a bit of pasta. It’s filling soup but not overwhelming. Although you can assemble many of its components in advance—the meatballs, pasta, carrots—it’s best to do the actual cooking at the last minute. This soup will lose its light texture if allowed to sit with the meatballs and pasta in it for too long.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the bread in the milk until soggy, about 5 minutes. Meanwhile, heat the stock and bring a pot of water to a boil. When the water is ready, cook the pasta until it is nearly done; drain, rinse, drain again, and set aside.
Step 2
Squeeze the milk from the bread and combine the bread gently with the meat, onion, half of the cheese, half of the parsley, and some salt and pepper. Shape into 1-inch meatballs, pressing no more than is necessary. Season the stock and add the carrots, then gently lower the meatballs into the stock. Adjust the heat so that the liquid bubbles gently.
Step 3
Simmer for about 10 minutes, until the carrots are tender; add the orzo and cook for another 2 minutes. Taste and adjust seasoning, then serve, sprinkling with remaining Parmesan and parsley.
