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Rustic Soup with Tiny Meatballs

This soup is a great meal on a cold winter night. It is supposed to be thick and will satisfy your family. Serve with some crusty italian bread and butter. It can be made in about a half hour.





List of Ingredients



• 1/4 lb. chopped beef
  
• 1 tablespoon grated Romano cheese
  
• 1/2 slice bread, soaked in water and squeezed dry
  
• 1 egg yolk
  
• dash salt
  
• 1 teaspoon chopped parsley
  
• 2 cups beef broth
  
• 3/4 cup orzo
  
• 2 tablespoons grated Parmesan cheese
  
• extra broth if needed
  






Instructions



1. Mix the first 6 ingredients together thoroughly and shape into small meatballs, about the size of marbles. Wet your hands to make nice neat circles.
   
2. Bring beef broth to a boil, and add the orzo and little meatballs and cook gently about 7 minutes, or until the pasta is cooked to your liking.
   
3. If the soup is allowed to sit a while, it will be thicker.
   
4. Serve with grated cheese
   






Final Comments


Serves 4-6