Mini Meatball Orzo Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 pound ground chuck1/4 cup imported romano cheese1/4 cup seasoned Italian bread crumbssmall amount of water to moisten bread crumbs1 tsp oregano1 tsp garlic powder2 large eggs1 quart canned tomatoes with garlic & zuchini6 baby carrots sliced1/4 cup sliced thin onions1 clove garlic2 beef boullions1 cup water2 tsp basil1/4 orzo pasta1/4 cup imported romano cheese
Mix ground beef, bread crumbs, water to moisten the breadcrumbs (small quanity), oregano, garlic powder, eggs & romano cheese - roll into tiny meatballs - fry the meatballs in the soup pan - remove, drain fat.
Sautee sliced baby carrots, onions & garlic till tender but not brown - add tomatoes with zuchini, beef bouillion, water, basil and simmer for about 15 minutes on medium, add meatballs & orzo pasta and cook till tender 8 to 10 minutes - add the remaining romano cheese & stir till disolved.
Makes about 6 servings 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user ATOCHA.
Sautee sliced baby carrots, onions & garlic till tender but not brown - add tomatoes with zuchini, beef bouillion, water, basil and simmer for about 15 minutes on medium, add meatballs & orzo pasta and cook till tender 8 to 10 minutes - add the remaining romano cheese & stir till disolved.
Makes about 6 servings 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user ATOCHA.
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 11.2 g
- Cholesterol: 127.4 mg
- Sodium: 2,040.2 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 4.0 g
- Protein: 23.5 g
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