Risotto Soup

Ingredients

1/4 cup butter
1/2 cup chopped onion
1/3 cup rice
1/2 cup dry white wine or chicken broth
5 cups water
4 beef flavored bullion cubes or 2 tablespoons granules
16 (8 ounces) frozen, prepared small meatballs

Directions

In a large saucepan, over low heat, melt butter. Cook onions in butter until translucent, about 5 minutes. (DO NOT BROWN). Stir in rice and continue to cook and stir 3 minutes. Add wine or chicken broth, 1 cup water, and 2 bullion cubes. Bring to a boil, reduce heat to medium and simmer 10 to 15 minutes until liquid is absorbed, stirring frequently. Add remaining water, bullion and meatballs. Bring to a boil. Reduce heat to medium and simmer 15 minutes. Serve immediately. Garnish with shredded parmesan cheese and chopped fresh parsley if desired.


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