Rachael Ray's non profit organization, Yum-o!

Recipes

Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts

Say hello to springtime with this delightful, wholesome meal!

Serves 4

Spicy Sesame-Soy Soba and Sliced Steak

Far Eastern flavors add an exotic touch to tender steak and noodles.

Serves 4

Crispy Fish Sticks

This catch of the day is reading for dipping!

Serves 4

Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes

This is the easiest ever (and super delicious!) lamb supper – it can even be prepared as a make-ahead meal!

Serves 8

Mini Meatball and Orzo Soup

SUBMITTED BY:

Rachael Ray

This is a great way to fill up a thermos! Orzo’s shape is fun, and so is rolling the little meatballs!

Makes 2 big thermosfuls

INGREDIENTS:

1 tablespoon extra virgin olive oil (EVOO)
1/2 small onion, finely chopped
1 carrot, grated or finely chopped
1 quart chicken broth
1/2 pound ground chicken or turkey breast
3 tablespoons Parmigiano Reggiano cheese
3 tablespoons breadcrumbs
1 egg
1 clove garlic, grated
2 tablespoons flat leaf parsley, chopped
Salt and freshly ground black pepper
1/2 cup orzo pasta

DIRECTIONS:

Heat the EVOO over medium heat in a medium pot. Sauté the onion and carrot for five minutes, then add the broth and bring up to a boil.

Mix the meat with cheese, breadcrumbs, egg, garlic, parsley, salt and pepper. If the mixture is too moist, add a bit more breadcrumbs.

When the soup comes to a boil, roll and drop 1-inch meatballs into the broth. Stir in the orzo and cook for five minutes. Ladle the soup into two large thermoses. The pasta will not be done, but it will continue to cook while in the thermoses. Note: If you will be eating the soup right away, fully cook the orzo in the broth, according to the package directions.