2 slices white bread, torn into quarters
1/2 cup whole milk
1 pound meatloaf mix
1/2 cup Parmesan cheese grated, plus more for serving
3 tablespoons minced fresh parsley
1 large egg yolk
6 cloves garlic, minced
1 1/2 teaspoons minced fresh oregano
Salt and pepper
1 onion, minced
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
8 cups low-sodium chicken broth
8 ounces kale, stemmed and cut into 1/4 inch strips
6 ounces orzo (about 1 cup)
1. Mash bread and milk into a paste in a large bowl. Mix in meatloaf mix, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt, and
1/2 teaspoon pepper. Pinch off and roll mixture into tablespoon sized meatballs (about 30). Microwave meatballs on a large plate until fat renders and meatballs are firm (about 3 - 5 minutes). Pour off fat and transfer to slow cooker.
2. Microwave onions, remaining 3 cloves of garlic, oil, and red pepper flakes in a bowl, stirring occasionally until tender, about 5 minutes.
3. Add broth to slow cooker. Cover and cook on low 4-6 hours until meatballs are tender.
4. Stir in kale and orzo and cook on high 30-45 minutes until kale and orzo are tender. Season with salt and pepper to taste and serve with additional Parmesan and olive oil.
So good. I serve it with buttered and toasted sourdough bread.