Orzo and Mini Sausage Meatballs. Freshly grated Parmesan, for garnish Great recipe for Orzo and Mini Sausage Meatballs. This is possibly one of the easiest one pot meals I've tried so far. Add the chicken stock to the pan along with.

Add the stock and potatoes and bring to a boil. 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. You can have Orzo and Mini Sausage Meatballs using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Orzo and Mini Sausage Meatballs

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

I love to take, like, mini meatballs, Italian sausage with kale, orzo. This simple riff on a the classic spaghetti and meatballs is an easy meal you can make on any given weeknight. There's a ton of flavor in the sausage meatballs, great texture with the orzo and sundried tomatoes, and some hearty greens to bind the whole thing together. I like that this recipe doesn't require a lot of pots and pans to make, too.

Orzo and Mini Sausage Meatballs step by step

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..
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..
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..

Besides cooking the orzo in a pot, you really. Throw it all in a pot and literally let it cook. The result is a healthy and hearty soup full of flavor that hits the spot on a cold day. This is also the perfect soup to serve as an appetizer for a holiday dinner. These cute little mini Italian sausage meatballs were perfect in this soup.