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From Rachel Ray's Yum-o


  • 1 Tablespoon olive oil
  • 1/2 small onion finely chopped
  • 1 carrot, peeled and grated or finely chopped
  • 4 cups chicken stock
  • 1/2 pound ground chicken or turkey breast
  • 3 Tablespoons parmagiano regiano cheese
  • 3 Tablespoons bread crumbs
  • 1 egg
  • 1 garlic clove, grated
  • 2 Tablespoons chopped fresh flat leaf parsley
  • Salt and pepper
  • 1/2 cup orzo


  • Heat oil in medium pot over medium heat.
  • Saute onions and carrots for 5 minutes, then add stock and bring to a boil.
  • In a medium bowl mix the meat with the cheese, bread crumbs, egg, garlic, parsley, salt, and pepper.
  • If the mixture is too moist add a few more bread crumbs.
  • When the broth comes to a boil, roll the meat mixture into 1 inch balls and drop into the broth.
  • Stir in the orzo and cook for 7-8 minutes or until tender.
  • Makes about 6 cups

Categories: Dairy  Poultry  Soup  Stew 

Author Credit:  Rachel Ray

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