Napolina Orzo 500g

Expertly No 91 Crafted

Made from Italian & Non Italian Durum Wheat

Perfect for Soups & Salads

Mix up your midweek meals with Napolina Orzo, small rice-shaped pasta that’s perfect for quick, tasty dishes. Made from 100% high-quality durum wheat and slowly dried, it cooks al dente bite every time. Great for tossing through salads or mixing with vegetables, herbs and a drizzle of dressing, orzo is an easy way to make simple meals feel a bit more special. Quick to cook and really versatile, it’s a handy kitchen cupboard staple for when you want something different without the fuss. Perfect for light lunches or easy dinners, Napolina Orzo helps you put together fresh, satisfying meals in minutes. - Made from 100% high-quality durum wheat - Small, rice-shaped pasta perfect for salads - Adds texture and interest to simple meals - Cooks to a perfect al dente texture - Quick and easy to prepare - Trusted Napolina quality Create fresh, easy meals with Napolina Orzo - a simple way to shake up your everyday cooking.

Your next secret ingredient might just be Orzo. So give this delicious Napolina recipe a try!

Ingredients

For the meatballs: 150g beef mince, 3 Italian or Herby sausages, skins removed, 20g fresh breadcrumbs, 20g finely grated parmesan, 1 tbsp chopped parsley, 1 small egg, lightly beaten, salt & pepper, 1-2 tbsp Napolina olive oil.

For the soup: 1-2 tbsp Napolina olive oil, 1 onion, chopped, 2 carrots, peeled & diced, 2 cloves of garlic, crushed, 1 litre chicken stock, 200ml white wine, 1 bay leaf, 80g Napolina orzo, 50g baby lead spinach, parmesan, to serve.

Serves: 4

Cook Time: 20 mins

Method:

- To make the meatballs, mix together the mince, sausage meat, breadcrumbs, Parmesan, parsley, egg and seasonings. Shape spoonfuls of the mixture into about 25 small balls.

- Heat the Napolina oil in a heavy-based frying pan and, working in batches, fry the meatballs until evenly browned and cooked through. Transfer the meatballs to a plate.

- To make the soup, first heat the oil in a large pan. Add the chopped vegetables and cook gently for 8-10 minutes until softened, then add the crushed garlic and cook for another minute or two.

- Pour in the stock and wine, then add the bay leaf and season generously. Bring to the boil, then add the orzo, stir and simmer, uncovered, for 6 minutes, until al dente.

- Add the spinach and meatballs to the orzo and simmer gently for a few minutes until the spinach has wilted and the meatballs are heated through.

- Serve in generous bowls and sprinkle with grated Parmesan...and add a little more. Enjoy with hot, buttery, crusty bread - dunking into the soup encouraged (and is also very Italian).

Want more recipe inspiration? Go to https://napolina.com/recipes/

Find more recipes at www.napolina.com/recipes

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RI= Reference intake of an average adult (8400 kJ / 2000 kcal)