Clam Soup with Orzo and Meatballs

Name: Clam Soup with Orzo and Meatballs
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 9
Cuisine: Global
Ingredients: 1 liters beef broth; 1 rib celery rib, chopped; 1 teaspoon dried basil; 237 milliliters dry white wine; 59 milliliters minced fresh flat-leaf parsley; 2 teaspoons fresh lemon juice; 40 littleneck clams, scrubbed; 454 grams package frozen fully cooked cocktail-size meatballs; 2 Tbsps olive oil; 1 large onion, chopped; 1 teaspoon dried oregano; 237 milliliters uncooked orzo pasta; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 9 servings Grated Parmigiano-Reggiano cheese; 1 teaspoons salt; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Clam Soup with Orzo and Meatballs a try. This recipe serves 9. One serving contains 421 calories, 26g of protein, and 26g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have flat-leaf parsley, salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Saut onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender.

Ingredients you will need

Olive Oil

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.

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Wine

Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes.

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Meatballs

Broth

Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.

Ingredients you will need

Lemon Juice

Parsley

Cheese

Clams

Orzo

Ladle soup into bowls.

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Soup

Equipment you will use

Bowl

Ladle

Serve with additional cheese.

Ingredients you will need

Cheese

Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich--the party size works well for soups.

Ingredients you will need

Meatballs

Equipment

Dutch Oven

Bowl

Ladle

Ingredients

Servings:

1liters

beef broth 1rib

celery rib, chopped 1teaspoon

dried basil 237milliliters

dry white wine 59milliliters

minced fresh flat-leaf parsley 2teaspoons

fresh lemon juice 40

littleneck clams, scrubbed 454grams

package frozen fully cooked cocktail-size meatballs 2Tbsps

olive oil 1large

onion, chopped 1teaspoon

dried oregano 237milliliters

uncooked orzo pasta 59milliliters

freshly grated Parmigiano-Reggiano cheese 9servings

Grated Parmigiano-Reggiano cheese 1teaspoons

salt 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.