Step 1: Ingredients
1 lb Orzo pasta
Pecorino Romano cheese (not Parmesan...never been a fan of what I call "foot cheese")
1 lb ground beef
jarred minced garlic
Step 2: Cook Chicken
Stick 2 1/2 lbs chick in the crock pot. Do not trim. Skin, bone and all. Fill with 12 cups of water. Warm the heating element (like a single electric burner that comes with the crock pot. And put the chicken on overnite (this is how I spell night, get used to it). I didn't take the chick off until I got home from work the next day. It was slow cooking 12+hours....won't hurt it a bit. You can use this same method to get your very own chicken stock.
Step 3: Orzo Pasta
On a separate pot, put water and some chicken bouillon (not much just a few sprinkes). This replaces any salt that one may add to cooking pasta. Heat the water to a boil. Put Orzo pasta in. Stir often to keep it from sticking. Cook until the pasta is tender then drain it. Put it in a bowl and in the fridge.
Step 4: The Next Day
Step 5: Add Orzo Pasta
Step 6: Meataballs (Italian Accent)
I use 85/15 ground beef. This is primarily what I always use. It gives just enough meat and just enough fat to flavor it. Too lean and it won't taste the same. Its all up to the individual tho. Now for every pound of ground beef you will need the following. In this case we are only making 1 pound. There is no particular order for any of this.
1/2 chopped onion
approximately 2 heaping teaspoons of jarred granulated garlic)
approximately a couple tablespoons of Romano cheese
approximately a tablespoon of salt
approximately a teaspoon of ground pepper
approximately 2 tablespoons of dried parsley
approximately 1 cup breadcrumbs (Italian or plain)
Put in the bowl and hand mix until well blended. Ball your meatballs. Remember, these are small meatballs. Similar size to what Subway puts in their meatball subs. Maybe 2 inch in diameter. If you have some left and its not enough, that's ok. Make 1 last meatball.
Step 7: Cook Meatballs
Step 8: Enjoy!
Serve in bowl and top with some Romano.