Meatball Orzo Soup recipe

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Ingredients

4 (14 ounce) cans chicken broth
2 (14 ounce) packages frozen cooked meatballs, thawed
1 small zucchini, shredded
¾ cup orzo pasta
1 teaspoon ground black pepper
1 teaspoon dried parsley flakes
¼ cup lemon juice
2 eggs

Nutrition Info

432.4 calories
carbohydrate: 30.9 g
cholesterol: 178.6 mg
fat: 19.9 g
fiber: 2 g
protein: 29.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1441 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.

  2. In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.

Recipe Yield

6 servings

Recipe Note

This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor.

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