Tuesday, January 14, 2014

A Quick and Easy Fast Sunday Meal



I make soup for dinner often.  I rarely, if ever, serve soup as a starter.  And many times soup is a combination of items that are just in the pantry.  This soup is one of those creations.  I had orzo.  I really wanted to use white beans, but none in the pantry, so orzo it was.  There were Italian sausages in the fridge.  I removed their casings, rolled them up and tada! instant meatballs.  This was a quickly made soup that I prepared in a rush before church on a Fast Sunday.  And as it usually goes, recipes that I don't over think turn out the best.  This one is definitely a keeper.

Meatball, Kale and Orzo Soup

Ingredients

1 lb. Italian Sausage, rolled into teaspoon size balls
1 Tbs olive oil
1 small onion, diced
3 cloves garlic, minced
2 roasted red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups chicken stock
2 (15 ounce) cans diced tomatoes - do not drain
2 cups chopped kale
8 oz. orzo pasta
2 Tbs basil pesto
1 tsp. kosher salt
freshly ground black pepper

Directions

In a large pot (I use an enamel covered cast iron French oven) brown the meatballs until cooked through. about 6 minutes.  Remove meatballs from the  fat and place on a paper towel lined plate.Pour off fat and add the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Add garlic and cook for 2 minutes. add the red peppers, bay leaf, and red pepper flakes. Stir in the broth, tomatoes, meatballs and kale. Bring to a boil and add orzo.  Lower heat to low and allow to simmer for an hour or so, giving a quick stir.  You of course can serve as soon as the orzo is tender, but letting the flavors marry over the hour allows for a more rich and deeply flavored soup.  Serves 6-8.

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