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Recipes

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Mexican Fish and Chips

Mexican Fish and Chips

Nachos + fish = a delish baked seafood dish! Serve with rice and beans on the side.

Serves 4-6

Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

Grate your onion right into the burger to keep it moist, plus add the bacon bits; a peach barbecue ketchup tops this sensational combo.

Serves 4

Meatballs and Rice in Broth

 
Meatballs and Rice in Broth
SUBMITTED BY:
Rachael Ray

Rachael creates her version of Italian Wedding Soup with a mixture of mini meatballs, rice pilaf and escarole simmered in chicken broth.

Serves 4 as entrée and 8 as starter

INGREDIENTS:

  • 2 tablespoons butter
  • 1/3 cup orzo
  • 1 cup white rice
  • 8 cups chicken stock or broth (64 ounces), divided
  • 3/4 pound ground beef, pork and veal mix
  • Salt and pepper
  • 1/4 cup ricotta cheese
  • A few grates of nutmeg
  • About 1/3-1/2 cup breadcrumbs
  • 1 large clove garlic, grated or pasted
  • 1 egg, beaten
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 small head escarole, chopped

DIRECTIONS:

  1. In a saucepot with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast to deep golden in color and fragrant. Stir in the rice; add about 2 cups of chicken stock and bring to a simmer. Cover and cook for 18 minutes until the rice is just tender, stirring occasionally and adding a bit of water as needed if the rice begins to stick.
  2. Bring the remaining 6 cups stock plus 2 cups water to a boil in a soup pot. Reduce the heat to a low, rolling simmer.
  3. Season the meat with salt and pepper; add the ricotta, season with a little freshly grated nutmeg and add the breadcrumbs, garlic, egg, grated cheese and EVOO; mix to combine. Use a small scoop to roll 24-30 walnut-size balls. Add the meatballs to the broth and simmer for 8-10 minutes. Wilt in the greens and turn off the heat; let stand for 2 minutes and serve in shallow bowls.
 


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