Polpette en Brodo

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots shredded
• 1 large egg white lightly beaten
• 28 ounce less-sodium chicken broth fat-free canned
• 0.5 cup parsley fresh divided chopped
• 1 cup green onions divided thinly sliced ( 5 large)
• 1 cup orzo pasta uncooked
• 0.1 teaspoon salt 
• 2  turkey sausage links italian hot (such as Jennie-O)
• 2.5 cups water 
• 0.5 slice bread white hearty firm (such as Pepperidge Farm )

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Bring broth and water to a boil in a large saucepan over high heat.
2. While broth mixture comes to a boil, place bread in a food processor; pulse until crumbs form.
3. Remove casings from sausage.
4. Combine sausage, 1/2 cup breadcrumbs, egg white, 1/2 cup green onions, and 1/4 cup chopped parsley in a medium bowl. Pat sausage mixture into a 6 x 4-inch rectangle; cut into 24 (1-inch) cubes.
5. Roll sausage mixture into balls.
6. Add sausage balls, carrot, orzo, pepper, and salt to broth mixture. Reduce heat to medium-high, and simmer 10 minutes or until sausage is done and orzo is tender. Stir in remaining 1/2 cup green onions and remaining 1/4 cup parsley.