So, let's get started! The recipe called for 3/4 pound of ground beef. I used a pound of ground turkey meat. Add one egg, 2 TB of Parmesan cheese, grated, 1 tsp oregano, 1 1/2 tsp minced garlic (I used garlic in the tube...that's the squiggle in the front right), 1/2 tsp salt and 1/4 tsp pepper.
Mix all of the above together with your hands. You can use disposable gloves for this step; I hate getting my hands gooey. Set the bowl aside and proceed to the "broth" portion.
Dice one yellow onion and add this to your pot or pressure cooker with 1 TB of olive oil. Saute until onions are translucent.
Next, add 8 cups of chicken broth. This is 2 containers of ready made broth. Or, if you have your own homemade chicken stock, use that.
Add 1/2 c. orzo pasta or other small pasta., 1 TBSP of Italian herbs, and 3 carrots, diced. Below is a picture of some orzo. I got mine at Whole Foods when I was in Las Vegas. I love that store!
Next, while the ingredients are simmering in the pot, begin making your meatballs. I used a melon scoop. The meatballs should be smallish, so I thought the melon ball scoup was the perfect size. I kind of scooped with the tool, then packed it with my other hand. Gently drop these into the simmering pot until you have made up all of the meatballs.
Release the steam, and slowly take off the lid. I served this with freshly grated Parmesan cheese. We had some ciabatta rolls, and I made turkey with provolone cheese sandwiches. Some dear friends came in from out of town for a very quick visit, and we enjoyed the soup together.