Clam Soup With Orzo And Meatballs

• 1 large onion, chopped
• 1 celery rib, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 6 cups beef broth
• 1 (16-ounce) package frozen fully cooked cocktail-size meatballs
• 1 cup uncooked orzo pasta
• 40 littleneck clams, scrubbed
• 1/4 cup minced fresh flat-leaf parsley
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons fresh lemon juice
• Grated Parmigiano-Reggiano cheese

1. Saute onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender. Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.
2. Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes. Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.
3. Ladle soup into bowls. Serve with additional cheese.
4. Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich--the party size works well for soups.

onion, celery, unsalted butter, olive oil, white wine, basil, oregano, salt, beef broth, meatballs, orzo pasta, littleneck clams, parsley, freshly grated parmigianoreggiano cheese, lemon juice, cheese

Taken from www.myrecipes.com/recipe/clam-soup-with-orzo-meatballs (may not work)