from Rachel Ray
two 32 oz containers chicken broth
3/4 pound ground lamb, or beef, or our staple, ground turkey
2/3 c finely chopped flat leaf parlsey
1/3 c breadcrumbs
1/4 c feta cheese, crumbled
1 egg
2 cloves garlic, finely chopped
2 sprigs oregano, finely chopped
salt /pepper
1 c orzo pasta
grated peel and juice of 1 lemon
1/3 c mint leaves, chopped
1. in skillet or dutch oven bring chicken broth to boil. lowe heat and bring to simmer
2. meanwhile, in a large bowl, combine the lamb(turkey), half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. season with salt/pepper. form into 1 inch balls. add to the simmering broth along with the orzo and cook for 8 minutes. stir in the lemon peel, lemon juice, and remaining parsley and mint.
**super yummy!!!! the turkey doesn't have enough fat to stay together as meat balls though. so next time i would actually try ground beef. it had a wonderful light flavor b/c of the lemon juice, and we had a lot for leftovers! soooo good!**
No comments:
Post a Comment