Wild Mushroom and Orzo Soup with Italian Meatballs

By ezunich

Ingredients

• 2 tbs unsalted butter
• 2 tbs olive oil
• 1 large onion, minced
• 1 1/2 pounds cultivated wild mushrooms, sliced
• 1 rib celery, chopped
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 6 cups beef or chicken stock
• 1 1/2 pounds (about 32 small) Italian-style
• meatballs (prepackaged or your own recipe)
• 1 cup orzo pasta
• 1/4 cup flatleaf parsley, chopped
• 2 tsp fresh lemon juice
• 1/4 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper to taste
• Additional grated cheese for garnishing

Preparation

Step 1

Saute the vegetables, seasonings: Heat butter and olive oil in soup pot. Add the onion and saute for 2 minutes or until it begins to soften. Add the mushrooms, celery, salt, basil and oregano. Continue to cook the vegetables for 5 minutes until the mushrooms have given off their liquid.

Simmer the mixture: Add the stock and bring the soup to a simmer. Add the meatballs and bring the soup back to a simmer. Turn the heat to low and simmer the soup for 25 minutes or until the meatballs are cooked through and the vegetables are tender.

Cook the orzo: Add the orzo. Cook the soup until the pasta is tender, about 8 minutes.

Presentation: Add the parsley, lemon juice and cheese, and season to taste with salt and pepper.