Lamb Meatballs And Toasted Orzo

• 1 quart chicken stock
• 2 slices white bread crusts trimmed
• milk for soaking
• 1 pound ground lamb
• 1 egg lightly beaten
• 1/2 cup finely chopped fresh parsley
• 1/4 cup chopped fresh mint finely
• 3 tablespoons onion grated
• 2 cloves garlic grated or finely chopped
• 1 lemon juiced
• 2 teaspoons lemon zest
• 1 teaspoon dried oregano or marjoram
• salt
• EVOO for drizzling
• 3 tablespoons butter
• 1 1/2 cups orzo
• 10 ounces frozen chopped spinach thawed, squeezed dry
• 1 cup crumbled feta

1. Preheat the oven to 400 deg. In a medium saucepan, heat the chicken stock over low heat. Keep warm. On a rimmed plate, soak the bread in the milk
2. In a large bowl, combine the lamb and egg. Wring out any excess milk from the soaked bread and crumble the bread into the meat. Stir in 1/4 cup parsley, the mint, onion, garlic, lemon zest, oregano, 1/2 tsp salt and 1/4 tsp pepper. Drizzle with EVOO; mix. Roll the mixture into 20 meatballs and arrange on a nonstick or parchment-lined baking sheet. Bake until browned, 15-18 min
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the orzo and cook until golden, about 5 min. Stir in a few ladlefulls of the warm stock and allow it to absorb before adding more. Keep adding stock a little at a time and cook until the orzo is al dente, about 20min. Stir in the spinach to heat through in the last minute of cooking. Remove from the heat. Stir in the lemon juice and feta.
4. Serve the orzo in shallow bowls. Top with the meatballs and remaining parsley.

chicken, white bread, milk, ground lamb, egg, fresh parsley, mint finely, onion, garlic, lemon juiced, lemon zest, oregano, salt, drizzling, butter, orzo, feta

Taken from www.yummly.com/recipe/Lamb-Meatballs-And-Toasted-Orzo-1452266 (may not work)