Brothy Orzo And Pork Meatballs Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground pork, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.Add chicken broth, diced tomatoes, and orzo pasta to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the orzo is cooked.
• STEP 5.Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Cooking Tips

• To make the meatballs easier to shape, wet your hands with water before rolling them.
• For extra flavor, you can add grated Parmesan cheese to the meatball mixture.
• If you prefer a thicker broth, you can add a tablespoon of tomato paste to the pot.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a pot over medium heat, adding a splash of water or broth to prevent the orzo from drying out.
• Serve the brothy orzo and pork meatballs with a side of crusty bread for a complete and satisfying meal.