This post is sponsored by Carando. All comments and opinions are my own.
I have mentioned before that my guys are meatball fanatics. At least one of our meals each week includes meatballs…often it’s two or more meals! Meatballs are so versatile and can be used in so many different ways so I use them constantly.
Now many times, I make my own meatballs from scratch. But, there are many weeks that I need a shortcut and depend on pre-made options to help me get dinner done fast. Because we eat meatballs so often, I have tried them all. There are some that we like, some we don’t care for and others that we love.
Carando Meatballs are definitely some of our faves!
Carando makes dinner time a snap as they take care of everything for me. The meatballs are perfectly seasoned so that all I have to do is toss them in the oven and they bake up perfectly. Carando uses the finest pork and authentic flavors to ensure that all of my recipes are perfect.
Look for these three varieties available in select Publix stores:
- Sicilian Italian Style Meatballs
- Mozzarella Rustica Meatballs
- Abruzzese Italian Style Meatballs
Grab a package and a couple of additional ingredients and whip up a batch of my Lemony Orzo Meatball Soup. Guys, I think you will absolutely love this one. It’s one of my favorites of all time. I have to be careful because I could eat the entire pot of soup all by myself…it’s really that good!
- 1 package Carando Sicilian Recipe Italian Meatballs
- ½ teaspoon olive oil
- 1 shallot, chopped
- 1 teaspoon fresh thyme
- 5 cups chicken broth or stock
- ¾ cup orzo
- 2 egg yolks
- juice and zest from 1 lemon (apex ¼ cup of juice)
- salt & ground black pepper
- ⅓ cup asparagus, cut into thin slivers
- Bake the meatballs according to package instructions.
- While the meatballs cook, heat the oil in a large pot or Dutch oven over medium high heat.
- Add the shallot and cook for 2 - 3 minutes until translucent and tender.
- Add the thyme and cook another minute, until fragrant.
- Add the chicken broth/stock and bring to a boil.
- Add the orzo then reduce heat and simmer for 12 - 15 minutes, until the orzo is tender.
- In a small bowl, whisk the lemon juice, zest and egg yolks.
- Add the mixture to the soup and stir to combine.
- Add the asparagus and cook for 2 - 3 minutes. The soup will thicken slightly.
- Add the cooked meatballs to the soup. Taste and season with salt and pepper as desired.
- Serve warm.
Now if your people in your family aren’t big asparagus fan, you can omit it entirely. I happen to love the flavor and texture that it adds…but my guys always leave every bit of their asparagus at the bottom of their bowls.
Look for Carando Meatballs in the frozen section at your local Publix. Remember, these are a new addition at Publix and only available in select areas!