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Deliciously bitter collard greens, spicy sausage meatballs, sundried tomato slivers, and a buttery, lemony orzo with a heavy hand of fresh parmesan to There's absolutely no reason you shouldn't be all up in this like, yesterday. Orzo with Collard Greens, Sausage Meatballs and Sundried Tomatoes Italian sausage, orzo, tomatoes, garlic, onion and more. Soup season is here, but this Italian soup is so good we make it year round.
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To get started with this recipe, we have to prepare a few ingredients. You can cook orzo and mini sausage meatballs using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients needed to serve Orzo and Mini Sausage Meatballs:
- 1 tbsp. olive oil
- 3 links Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 cup orzo pasta, uncooked
- 1 3/4 cup unsalted chicken broth
- 1/4 cup heavy cream
- 1/4 tsp. each salt and pepper
- 2 heaping cups spinach, roughly chopped
- Juice from 1/2 lemon
- Freshly grated parmesan cheese, for serving
Sausage - You can use Italian pork sausage like this, or sausage links [with casings removed]. Hi Leslie…I think Italian meatballs would be super YUM in this soup. Let me know how it turns out 🙂 Btw, I'll be sharing more collections of pantry recipes soon! Try this hearty dish that gets a jump start from frozen meatballs.
Steps to serve Orzo and Mini Sausage Meatballs:
- For the meatballs, just pinch off about 1 tsp of sausage and roll it into a ball. Place it on a plate and do the same with the rest of the sausage. Each link will give you 9-12 mini meatballs.
- Heat the oil over medium heat in a large, deep skillet with a tight fitting lid. Once its hot, add the sausage meatballs to the pan and roll them around often as they cook until they are nicely browned on all sides. Then stir in the garlic to the pan. Once its fragrant, increase the heat to med-high and Add the orzo to the pan.
- Cook and stir often to lightly toast the orzo, then stir in the broth, cream, salt and pepper. Place the lid on while it comes up to a low boil. Once it begins to bubble, drop the heat down to med-low. Let this simmer for 5 minutes, stirring halfway to make sure the orzo isn't sticking to the pan. After the 5 minutes, stir in the spinach and place the lid back on for another 2-4 minutes, until the orzo is al dente. Then stir in the lemon juice, remove it from the heat and serve.
These Parmesan Meatballs and Orzo features a crazy delicious creamy, cheesy sauce coating juicy meatballs and tender orzo. These Parmesan Meatballs are coated in a delectably creamy basil cream sauce and served with orzo. Quick chicken meatballs, tangy tomato sauce with peppers, and a Quick chicken meatballs, tangy tomato sauce with garlic and peppers, and a silky-creamy pile of hot orzo on the side. Peppers: I used mini peppers which are small and sweet! You can also use regular bell peppers if you cut them.
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