Rachael Ray. There was a time I loved her, but that was before she had a magazine, a talk show and every other TV show on Food Network had her in it.
Seriously, why do people always go for overexposure? It never ends well. Look at Glee’s ratings.
Anyway, I still have a few of Rachael Ray’s cookbooks and there’s one recipe, Mini Meatball Orzo Soup, I love. I make this often in the fall and winter. My only gripe is that it doesn’t work well for leftovers because the pasta absorbs the chicken broth.
- 1 tbs extra virgin olive oil
- 1/2 small onion, finely chopped
- 1 carrot, grated or finely chopped
- 1 quart chicken broth
- 1/2 pound ground chicken or turkey breast
- 3 tbs Parmigiano Reggiano cheese
- 3 tbs breadcrumbs
- 1 egg
- 1 clove garlic, grated
- 2 tablespoons flat leaf parsley, chopped
- Salt and freshly ground black pepper
- 1/2 cup orzo pasta
Heat the olive oil over medium heat in a medium pot. Sauté the onion and carrot for five minutes, then add the broth and bring up to a boil.
Mix the meat with cheese, breadcrumbs, egg, garlic, parsley, salt and pepper. Mix, and if the mixture is too moist, add a few more breadcrumbs.
When the soup comes to a boil, roll and drop 1-inch meatballs into the broth. Stir in the orzo and cook for five to eight minutes.
Recipe courtesy of Rachael Ray’s Yum-O: The Family Cookbook