Meatball Orzo Soup

Cinco de Mayo - Soup, Stew and Chili

This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Meatball Orzo Soup

Ingredients

4 (14 ounce) cans chicken broth

2 (14 ounce) packages frozen cooked meatballs

thawed

1 small zucchini

shredded

¾ cup orzo pasta

1 teaspoon ground black pepper

1 teaspoon dried parsley flakes

¼ cup lemon juice

2 eggs

Margarita Cocktail

Soup, Stew and Chili

Directions

Step 1

Pour chicken broth into a large pot and mix in meatballs zucchini and orzo. Season with pepper and parsley. Bring to a boil reduce heat to low and simmer uncovered 30 minutes.

Step 2

In a bowl beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl then stir entire mixture into the pot. Serve soup hot.

Nutritional Information

Meatball Orzo Soup

Servings Per Recipe:6

Calories: 432.4

% Daily Value *

Protein: 29.6g 59%

Carbohydrates: 30.9g 10%

Dietary Fiber: 2g 8%

Sugars: 2.4g

Fat: 19.9g 31%

Saturated Fat: 6.7g 34%

Cholesterol: 178.6mg 60%

Vitamin A Iu: 217.1IU 4%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.3mg 18%

Vitamin C: 8.9mg 15%

Folate: 75.4mcg 19%

Calcium: 72.5mg 7%

Iron: 3.8mg 21%

Magnesium: 45.6mg 16%

Potassium: 483.4mg 14%

Sodium: 1441mg 58%

Thiamin: 0.2mg 16%

Calories From Fat: 179.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.