Sausage Meatball and Orzo Soup
Sausage Meatball and Orzo Soup is a main course that serves 4. One portion of this dish contains approximately 29g of protein, 53g of fat, and a total of 754 calories. For $2.67 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It is brought to you by Good Life Eats. Head to the store and pick up onion, lamb, orzo, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Winter will be even more special with this recipe. 23 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Similar recipes include Turkey Meatball Soup with Orzo, Chicken Meatball–and–Orzo Soup, and Lemon, Orzo, and Meatball Soup.
Servings: 4
Ingredients:
5 cups beef broth + more as needed
3 carrots, chopped
1/2 cup cooked quinoa
1 lb. lamb sausage
1 bunch mustard greens
Oil for sauteeing
3 tbsp. olive oil
1 onion, chopped
1 cup orzo (gluten-free optional)
Salt to taste
Equipment:
bowl
dutch oven
pot
Cooking instruction summary:
In a large bowl, combine the sausage and quinoa. Roll into meatballs (about the size of golf balls) and set aside.Heat oil over medium-high heat in a large dutch oven, add meatballs and sear until golden brown on all sides. Remove and set aside.Add onions and carrots and sauté until tender, 3 - 5 minutes. Add beef broth and mustard greens, bring to a boil, cover and reduce down to simmer for 15 minutes, until all ingredients is tender.Add the orzo and meatballs into the pot. Cook until orzo is al dente, 8 - 12 minutes depending on the type. Season with salt and pepper to taste.Transfer soups to bowls and serve immediately. Enjoy!
Step by step:
1. In a large bowl, combine the sausage and quinoa.
2. Roll into meatballs (about the size of golf balls) and set aside.
3. Heat oil over medium-high heat in a large dutch oven, add meatballs and sear until golden brown on all sides.
4. Remove and set aside.
5. Add onions and carrots and sauté until tender, 3 - 5 minutes.
6. Add beef broth and mustard greens, bring to a boil, cover and reduce down to simmer for 15 minutes, until all ingredients is tender.
7. Add the orzo and meatballs into the pot. Cook until orzo is al dente, 8 - 12 minutes depending on the type. Season with salt and pepper to taste.
8. Transfer soups to bowls and serve immediately. Enjoy!
Nutrition Information:
covered percent of daily need
