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Greek Meatball And Orzo Soup

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How to Make 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.


15 min prep time


35 min cook time


4servings


heaping 1 1/2 cups

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Step-By-Step Instructions:

  1. Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
  2. 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.
  3. Bake for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
  4. 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.
  5. 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.
  6. Stir in the zucchini. Cook for 3 minutes, or until the orzo is tender and the zucchini is tender-crisp.
  7. Gently stir in the meatballs. Cook for 1 minute. Remove from the heat. Stir in the lemon juice.
Low Sodium
Comfort Food
Italian
Mediterranean
Dinner
Main Dish
Soup
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Nutrition facts

4 Servings



  • Serving Size

    heaping 1 1/2 cups


  • Amount per serving



    Calories





    290

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      2.5g

      13%
    • Trans Fats
      0g

  • Cholesterol
    30mg

    10%

  • Sodium
    240mg

    10%

  • Total Carbohydrate
    33g

    12%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      11g

  • Protein
    22g

  • Potassium
    1010mg
    21%

Ingredients

ground beef (95% fat-free)
8 oz

medium carrot (finely shredded)
1

plain dry whole-grain bread crumbs (lowest sodium available)
1/4 cup

large egg white
1

dried oregano (dried, crumbled, divided use)
1/2 tsp

pepper (divided use)
1/2 tsp

olive oil
2 tsp

small onion (chopped)
1

medium rib of celery (chopped)
1

medium garlic (minced)
1 clove

low sodium chicken broth (fat-free, low-sodium)
3 cup

diced tomatoes (no-salt-added, undrained)
1

tomato paste (no-salt-added)
2 tbsp

whole-wheat orzo (dried)
1/2 cup

medium zucchini (chopped)
1

fresh lemon juice
2 tbsp

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