Description
An Italian classic.
Ingredients
Scale
For the meatballs:
- 1 (12-ounce) package of Impossible Burger
- 1/2 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil
- 2 tablespoons fresh parsley, finely chopped
- 1 large garlic clove, minced
- 1 teaspoon dried basil
- 1 teaspoon onion powder
For the Broth:
- 5 cups vegetable broth, preferably homemade
- ⅓ cup carrot, chopped
- ⅓ cup onion, chopped
- ⅓ cup celery, chopped
- 2 cups escarole, chopped
- 1/2 cup uncooked orzo pasta
Instructions
- In a medium bowl, combine Impossible Burger, breadcrumbs, egg, parmesan, salt, parsley, garlic basil, and onion powder. Shape into quarter cup-sized balls.
- In a cast-iron pan, warm to medium heat with 1. 5 tablespoons of vegetable oil and lightly sear the meatballs on all sides. Remove from heat and set aside
- In a Dutch oven, saute carrot, onion celery in the remaining vegetable oil until al dente. Add vegetable broth and bring to a boil. Stir in orzo and meatballs. Reduce heat to medium. Cook at a low rolling boil for 10 minutes. Turn off the heat, stir in escarole, and leave covered for 5 minutes to rest.