This is a family favorite and a cinch to double or triple if you want to make extras. (If making to freeze or can, though, add the uncooked orzo to the soup just before packaging to avoid it turning to mush!) Don’t be put off by the seasoning — it really works!
0.5kg ground beef
1 onion, minced
4 garlic cloves, minced
1 tbsp dried mint
1 tbsp dried dillweed
1/2 tsp salt
1/2 tsp cinnamon
ground black pepper, to taste
1.5L beef broth
1/2 cup orzo
3 – 4 green onions, chopped (optional)
Mix the beef, onion, garlic, and half of each of the spices. Form into 1 Tbsp meatballs. Brown the meatballs in small batches in a medium saucepan. Remove from pan, and add broth and remaining cinnamon, and bring to a boil.
Add meatballs a few at a time, cover the pot, and simmer for 15 minutes. Add the orzo, and remaining spices. Cover and simmer for 10 more minutes.
Serve and garnish with chopped green onions, if desired.