Meatball Orzo Soup The Best Recipes

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Meatball Orzo Soup

"This soup is a variation of the brilliant Greek avgolemono soup. Using prepared-made meatballs makes it a quick and easy supper dish, but it would not shortcut the hearty soup's scrumptious taste."

Ingredients :

four (14 ounce) cans chook broth
2 (14 ounce) programs frozen cooked meatballs, thawed
1 small zucchini, shredded
3/four cup orzo pasta
1 teaspoon floor black pepper
1 teaspoon dried parsley flakes
1/4 cup lemon juice
2 eggs

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Pour fowl broth right into a huge pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, lessen warmness to low and simmer exposed half-hour.
In a bowl, beat collectively lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire combination into the pot. Serve soup warm.

Notes :

Rice may be substituted for the orzo.

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