Greek Meatball And Orzo Soup
The oregano-scented meatballs that star in this satisfying one-dish meal are extra moist and tasty thanks to the addition of a shredded carrot. Rice-shaped orzo pasta absorbs the flavors of the broth and cooks in just a few minutes. Adding the lemon juice at the end brightens the flavors.
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- Prep time
- 15 min
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- Cook time
- 35 min
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- Servings
- 4 Servings
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- Serving size
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heaping 1 1/2 cups
Ingredients
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ground beef (95% fat-free)
- 8 oz
- 227 g
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medium carrot (finely shredded)
- 1
- 1
-
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plain dry whole-grain bread crumbs (lowest sodium available)
- 1/4 cup
- 1/4 cup
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large egg white
- 1
- 1
-
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dried oregano (dried, crumbled, divided use)
- 1/2 tsp
- 1/2 tsp
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pepper (divided use)
- 1/2 tsp
- 1/2 tsp
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olive oil
- 2 tsp
- 2 tsp
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small onion (chopped)
- 1
- 1
-
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medium rib of celery (chopped)
- 1
- 1
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medium garlic (minced)
- 1 clove
- 1 clove
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low sodium chicken broth (fat-free, low-sodium)
- 3 cup
- 3 cup
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diced tomatoes (no-salt-added, undrained)
- 1
- 1
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tomato paste (no-salt-added)
- 2 tbsp
- 2 tbsp
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whole-wheat orzo (dried)
- 1/2 cup
- 1/2 cup
-
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medium zucchini (chopped)
- 1
- 1
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fresh lemon juice
- 2 tbsp
- 2 tbsp
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Recommended for You
-
Sopa de Albóndiga griega y Orzo
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"Spaghetti" and Meatballs
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Directions
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Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
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In a medium bowl, using your hands or a spoon, combine the beef, carrot, bread crumbs, egg white, 1/4 teaspoon oregano, and 1/4 teaspoon pepper. Shape into 32 meatballs. Arrange the meatballs in a single layer on the broiler rack.
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Bake for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
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Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
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Stir in the broth, tomatoes with liquid, tomato paste, and the remaining 1/4 teaspoon oregano and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.
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Stir in the zucchini. Cook for 3 minutes, or until the orzo is tender and the zucchini is tender-crisp.
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Gently stir in the meatballs. Cook for 1 minute. Remove from the heat. Stir in the lemon juice.