veggie Meatballs with Orzo and Italian Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of veggie Meatballs with Orzo and Italian Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
2 garlic cloves
1/2 an onion
2 cups vegetable broth
1 tbsp dried oregano
3/4 tsp chilli powder
1 cup uncooked orzo (rice-shaped pasta) or rosamarina (7 oz)
12 meatless meatballs (lovesoya)
4 Italian plum tomatoes, sliced
1 medium zucchini, cut into cubes
1 bell pepper
300g broccoli
Directions
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.