Ingredients
- 1 Pack Carando Abruzzese Meatballs1 Pack
- 3 Tablespoons Extra Virgin Olive Oil3 Tablespoons
- 1 Large White Onion, diced,1
- 1 Cup Carrots, peeled and diced1 Cup
- 1 Cup Celery, diced1 Cup
- 5 Cloves Fresh Garlic, minced5 Cloves
- 3 Tablespoons Fresh Oregano, chopped3 Tablespoons
- 1/2 Cup White Wine1/2 Cup
- 6 Cups Chicken Stock6 Cups
- 1 Pound Orzo Pasta1 Pound
- 1 Bunch Fresh Kale, de-stemmed and freshly chopped1 Bunch
- 1/2 Cup Parmesan Cheese, grated1/2 Cup
Instructions
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.
