Sopa ligera de albóndigas y pasta orzo

Ingredientes

• 454 g lean ground beef
• 2 garlic cloves (large)
• 1/2 cup parsley (loosely packed)
• 1/2 yellow onion (quartered)
• 1 teaspoon seven spice (substitute allspice)
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup breadcrumbs (dry )
• 2 tablespoons extra virgin olive oil
• 1/2 cup orzo
• 5 cups chicken broth (homemade or store bought)
• 1/4 teaspoon salt (or more to taste, based on salt content of chicken broth)

Preparación

1. 1

   Peel and quarter the 1/2 yellow onion, and peel the 2 garlic cloves. Blitz the onions, 1/2 cup parsley and garlic in a food processor until finely chopped. You can also chop finely by hand if you don't have a food processor.

2. 2

   Combine the 454 g lean ground beef, finely chopped vegetables, 1 teaspoon seven spice, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup breadcrumbs in a bowl. Mix well until all ingredients are well combined.

3. 3

   Shape into meatballs, roughly 1/2 an inch in size. Meatballs should be uniform so they can cook evenly.

4. 4

   In a medium sized soup pot, add the 2 tablespoons extra virgin olive oil on medium heat. Sear the meatballs until browned on all sides, working in batches to avoid steaming. Remove from the pot and set aside.

5. 5

   Add the 1/2 cup orzo and toast it in the leftover fat for a 2 minutes, scraping the bottom of the pot. Add the 5 cups chicken broth and simmer the orzo for 7 minutes. Season with 1/4 teaspoon salt.

6. 6

   Add the meatballs back in and continue to simmer for 5 minutes. Taste and adjust the soup for more salt (remember to not add too much until you taste, because this depends on how salty your chicken broth is). Serve with a sprinkling of parsley.