veggie Meatballs with Orzo and Italian Vegetables
- Number of Servings: 4
Ingredients
2 garlic cloves1/2 an onion2 cups vegetable broth 1 tbsp dried oregano3/4 tsp chilli powder1 cup uncooked orzo (rice-shaped pasta) or rosamarina (7 oz)12 meatless meatballs (lovesoya)4 Italian plum tomatoes, sliced1 medium zucchini, cut into cubes1 bell pepper300g broccoli
Bake veggie meatballs for 15mins.
In large skillet, fry the onions and garlic. Then bring broth to a boil and add oregano and chilli powder. Add orzo and meatballs; return to a boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until liquid is almost absorbed, stirring occasionally.
Stir in veggies and tomatoes. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRIT28.
In large skillet, fry the onions and garlic. Then bring broth to a boil and add oregano and chilli powder. Add orzo and meatballs; return to a boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until liquid is almost absorbed, stirring occasionally.
Stir in veggies and tomatoes. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRIT28.
Nutritional Info Amount Per Serving
- Calories: 344.2
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 32.5 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 6.6 g
- Protein: 20.9 g
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