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Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Make extra, as these tasty meatballs won't last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.

Serves 6-8 as an appetizer

Hot Turkey Burger

Hot Turkey Burger

These turkey burgers taste like a whole turkey dinner!

Serves 4

Carrot Top Pesto with Whole Grain Penne

Carrot Top Pesto with Whole Grain Penne

You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day!

Serves 6

Meatballs and Rice in Broth

Meatballs and Rice in Broth
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


  • 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


  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.