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).
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