The meatball and oregano soup is a comforting dish full of flavor. Small meatballs are mixed with vegetables and spices, creating an irresistible combination in a vegetable and beef broth. Ideal to enjoy on cold days and share with family. A true culinary delight.
In a delicious meatball and oregano soup, the balls are prepared with love and chilled before cooking.
The onions and red peppers are browned slowly, perfuming the kitchen with their irresistible aroma.
Fresh oregano joins the mixture, creating a comforting and flavorful broth.
An indulgence for the most demanding palates.
Meatball and Oregano Soup
Ingredients
½ cup of Breadcrumbs
½ cup of Milk
500 grams of Ground meat
½ cup of Grated Parmesan cheese
3 tablespoons of Olive oil
1 teaspoon of Salt
½ teaspoon of Ground black pepper
1 teaspoon of Dried oregano
1 tablespoon of Olive oil
1 Medium chopped onion
1 Chopped red pepper
3 Chopped garlic cloves
1 ½ Smoked paprika
1 teaspoon of Dried oregano
1 cup of Good quality white wine
8 cups of Chicken broth
1 cup of Uncooked orzo
2 cups of Chopped fresh cabbage stalks
1 tablespoon of Parsley
1 pinch of Pepper
Preparation
Step 1 : In a medium bowl, add all the ingredients for the meatballs, mix with your hands, and form balls about 2 teaspoons each.
Step 2 : Then, place the balls in a skillet and refrigerate for half an hour or freeze for 10 minutes.
Step 3 : In a large Dutch oven or a wide, heavy-bottomed pot, heat the oil over medium heat and add the onions and red peppers.
Step 4 : Sauté for 5 minutes, or until soft.
Step 5 : Next, add the garlic and cook for 30 seconds, then add paprika, saffron, and oregano.
Step 6 : Cook for ten more seconds and add the white wine.
Step 7 : After adding the wine, cook for 2 minutes, scraping the bottom of the pot with a wooden spoon and stirring occasionally.
Step 8 : Add the chicken broth and bring to a boil, then add the meatballs and reduce the heat to low.
Step 9 : Cook for about 20 minutes, then add the orzo and kale, cooking for an additional 15 minutes or until the orzo is al dente and the kale is tender.
Step 10 : Finally, taste and adjust seasoning with salt and pepper if needed.
Step 11 : When serving, you can garnish with parsley.
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