Polpette and Orzo en Brodo

Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
6-8 cups chicken broth
1 lb. Ground Turkey
1 egg
½ cup breadcrumbs
2 Tbs. pesto
½ lb. orzo
Parmesan cheese for passing

Directions:
Heat olive oil in soup pot. Saute onion until soft. Add broth and bring to a boil. Mix the turkey, egg, breadcrumbs and pesto in a bowl. Make small meatballs (nickel sized) and drop into boiling pot. Let simmer for 20 minutes. About 10 minutes before serving, bring to a boil and add orzo. (The longer the pasta is in the soup, the thicker it gets!) Garnish bowls with parmesan and pass the Frank’s red-hot!