Clam Soup with Orzo and Meatballs
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.
Saut onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender.
Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.
Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes.
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.
Serve with additional 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.
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.
Xavier Monnot Bourgogne Les Grandes Coutures ChardonnayChardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.