One of my favorite foods to make is meatballs. I will always think of my dad when I make them, because he was the meatball maker in my family when I was a kid. Something about his technique made them irresistible!! Last week I made Spinach Tomato Orzo soup and added in some homemade meatballs. I used the recipe for Italian meatballs from The Joy of Cooking (although I will confess, I didn't actually measure anything - I just eyeballed it!!). I prefer to cook my meatballs in olive oil; in the past, I've done the ol' dredge the meatballs in flour then cook in oil, as well as the bake in the oven until cooked through, but I really do think the olive oil method is the best way to go as it doesn't create overly oily meatballs. Plus, olive oil is healthier than most other oils, and you still get a nice crust, which is oh-so-delicious!
This soup was incredibly easy to make and very delicious. I would recommend cutting back on the amount of orzo though, because (as you can see from the photo below) the pasta kind of took over the meal! I don't mind though, because I am a pasta fanatic! The link to the original recipe is over at eclectic recipes. This recipe will make enough for dinner and leftovers for the rest of the week, and trust me, you'll eat it all up! The hubby gave it a standing ovation and it will definitely be making future appearances on the monthly menu...
Enjoy!
The secret meatball ingredient is LOVE.
ReplyDeleteThe recipe looks delicious. I've printed it out and will probably make it in November!