- 2 Tbsp. olive oil, divided
- 1 Tbsp. minced garlic
- 6 cups roughly chopped broccoli rabe
- ½ teaspoon hot pepper flakes
- Kosher salt to taste
- ½ cup chopped onion
- 1 (16-oz.) package of orzo
- 4 cups less-sodium chicken stock
- 1 (26-oz.) pkg. of frozen Rosina Homestyle Meatballs (or Italian/Turkey)
- ½ cup finely grated Parmesan cheese, plus more for serving
- In a large Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium high heat. Add the garlic, broccoli rabe, hot pepper flakes, and salt. Cook, stirring frequently, until the broccoli rabe is crisp tender, about 4 minutes. Transfer the broccoli rabe to a plate.
- Return the pot to medium high heat, add the remaining tablespoon olive oil, and then add the onions. Sautee the onions for 2 minutes, then add the orzo. Cook, stirring frequently until the orzo turns lightly golden and is coated with the oil, about 1 minute. Add the chicken broth and the frozen meatballs, stir, cover and bring to a simmer over high heat. Reduce the heat to keep the liquid at a simmer, partially cover the pot, and cook for about 10 minutes, stirring frequently, until the meatballs are cooked through and the orzo is tender and has absorbed almost all of the liquid. Stir in the cooked broccoli rabe and the Parmesan, and serve hot, with extra Parmesan on the side for sprinkling.
- You could use other vegetables, such as broccoli, asparagus, peas or kale in place of the broccoli rabe if you like, and keep changing this dish with the seasons.
- Another way to vary things up is to experiment with different flavors of frozen meatballs. I used the classic Homestyle version in this recipe, but this dish would be great with the following varieties: Italian, Beef, Swedish or Turkey.
- If you want to make this ahead of time you can keep it for up to three days, covered in the refrigerator. Heat it with an additional ½ cup of broth or water over low heat, covered, and stirring every few minutes until heated through.