Meatball Soup
This Meatball Soup is hearty from the orzo pasta and meatballs, but with a light and lemony broth. It's a wonderful 30 minute meal that's delicious on a cold and dreary day!
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion , diced
- 2 small carrots , peeled and sliced thin
- 2 cloves garlic , minced
- 1/4 teaspoon dried thyme
- salt and pepper
- 48 ounce carton low-sodium chicken broth
- 3 tablespoons lemon juice
- 1/2 cup uncooked orzo pasta
- 20 cooked Italian meatballs , thawed if frozen
- 1/4 cup grated Parmesan
- 1/4 cup fresh chopped parsley
Instructions
- In a Dutch oven pot, warm olive oil over medium-high. Sauté onion and carrots for about 5 minutes, until tender. Add in the garlic and cook until fragrant, about 20 seconds. Season with the thyme and salt and pepper to taste.
- Pour in the chicken broth and lemon juice; bring to a boil. Add orzo and reduce heat to medium; gently simmer, stirring occasionally for 8 minutes.
- Add the meatballs to the pot and simmer for an additional 7 minutes until meatballs are warmed through and the pasta is tender.
- Stir in the Parmesan and parsley. Taste and add a couple more grinds of salt and pepper, if desired.
- Serve with a little more Parmesan at the table and enjoy!
Nutrition
Calories: 238kcal | Carbohydrates: 29g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 228mg | Potassium: 560mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4546IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 2mg