Ingredients
1 Pack
Carando Abruzzese Meatballs
1 Pack
3 Tablespoons
Extra Virgin Olive Oil
3 Tablespoons
1
Large White Onion, diced,
1
1 Cup
Carrots, peeled and diced
1 Cup
1 Cup
Celery, diced
1 Cup
5 Cloves
Fresh Garlic, minced
5 Cloves
3 Tablespoons
Fresh Oregano, chopped
3 Tablespoons
1/2 Cup
White Wine
1/2 Cup
6 Cups
Chicken Stock
6 Cups
1 Pound
Orzo Pasta
1 Pound
1 Bunch
Fresh Kale, de-stemmed and freshly chopped
1 Bunch
1/2 Cup
Parmesan Cheese, grated
1/2 Cup
Directions
Cook meatballs according to package instructions, allow to cool, cut in half and reserve
While the meatballs are cooking, heat a large heavy-bottomed pot or Dutch oven over medium-high heat
Add the extra virgin olive oil, onion, carrots, celery, garlic, and oregano and cook. Stir frequently until the vegetables begin to soften
Deglaze with the white wine. Add the chicken stock and bring to a boil
Add the orzo and reduce heat to a simmer
Cook for about 15 minutes or until the pasta is al dente
Add the meatballs and kale and return to a simmer
Remove from the heat, ladle into bowls, and garnish with some of the parmesan cheese
Life is Delicious. Savor It.
