Mini Italian Meatball and Orzo Soup
Mini Meatball and Orzo Soup is a cozy bowl of savory broth with Italian sausage meatballs and orzo pasta.
Servings: 4
Cost: $8.00
Equipment
- Dutch oven
Ingredients
- 12 ounces Italian Sausage, rolled into 1-inch balls (see note)
- 1 Tablespoon Olive Oil
- 1 small Onion, chopped
- 10 ounces Carrots, sliced into rounds
- ½ teaspoon Oregano, dried
- ⅔ cup Orzo pasta
- 5 cups Chicken Stock
- 1 teaspoon Lemon juice
- Chopped parsley, for serving
- Grated Parmesan Cheese, for serving
Instructions
- Heat a Dutch oven over medium high heat. Add olive oil and then meatballs. Cook meatballs, stirring every couple minutes, until browned on all sides, ~5 minutes total. Transfer meatballs to a paper-towel lined plate.
- To the heated Dutch oven, add onion and carrots. Saute until onions are starting to soften, 2 to 3 minutes.
- Add oregano and orzo pasta and saute for 1 minute.
- Pour chicken stock into pan and bring to a simmer. Add meatballs back to soup.
- Simmer soup until carrots and pasta are tender, 6 to 8 minutes.
- Squeeze lemon juice into soup. Taste and season with some salt and pepper.
- Ladle soup into bowls. Top bowls with parsley and cheese.
Notes
If the sausage is too sticky / loose to easily roll into balls, add some breadcrumbs (Italian breadcrumbs or Panko breadcrumbs will work).
Print and attach the label below so cooking instructions are ready when you are!
Nutrition
Serving: 1g | Calories: 536kcal | Carbohydrates: 39g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 1102mg | Potassium: 853mg | Fiber: 3g | Sugar: 10g | Vitamin A: 11840IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg