Combine beef, onion, bread crumbs, 1/4 cup (60 mL) parsley, basil, garlic and egg in bowl. Knead mixture until well blended. Form into tiny meatballs - 1/2" (1 cm) in diameter.
Heat oil in large non-stick skillet at medium-high. Cook meatballs until browned on all sides. Remove and set aside.
Heat broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Stir in orzo, remaining parsley and black pepper. Cover and simmer until meatballs are fully cooked - about 10 minutes. Serve immediately.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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