Polpette En Brodo

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 1/2 cups water
• 1/2 slice firm white bread (such as Pepperidge Farm Hearty White)
• 2 hot turkey Italian sausage links (such as Jennie-O)
• 1 large egg white, lightly beaten
• 1 cup thinly sliced green onions (about 5 large), divided
• 1/2 cup chopped fresh parsley, divided
• 1 cup shredded carrot
• 1 cup uncooked orzo
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

1. Bring broth and water to a boil in a large saucepan over high heat.
2. While broth mixture comes to a boil, place bread in a food processor; pulse until crumbs form. Remove casings from sausage. Combine sausage, 1/2 cup breadcrumbs, egg white, 1/2 cup green onions, and 1/4 cup chopped parsley in a medium bowl. Pat sausage mixture into a 6 x 4-inch rectangle; cut into 24 (1-inch) cubes. Roll sausage mixture into balls.
3. Add sausage balls, carrot, orzo, pepper, and salt to broth mixture. Reduce heat to medium-high, and simmer 10 minutes or until sausage is done and orzo is tender. Stir in remaining 1/2 cup green onions and remaining 1/4 cup parsley.

chicken broth, water, white bread, sausage links, egg white, green onions, fresh parsley, carrot, orzo, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/polpette-en-brodo (may not work)