Description
Warm up with a comforting bowl of Meatball and Courgette Orzo Broth. This hearty dish features tender meatballs nestled among vibrant zucchini ribbons in a flavorful, herb-infused vegetable broth. Perfect for chilly evenings, it’s quick to prepare and easy to customize, making it an ideal choice for busy weeknights or special family gatherings.
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 2 medium courgettes (zucchini), sliced into ribbons
- 1 cup orzo pasta
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium onion, chopped
- Salt and pepper to taste
- Fresh herbs (basil and parsley), for garnish
Instructions
- In a large bowl, combine ground meat with minced garlic, chopped onions, salt, and pepper. Form into golf ball-sized meatballs.
- Heat olive oil in a large pot over medium heat. Sauté onions until golden brown; add garlic until fragrant.
- Add vegetable broth and bring to a simmer.
- Carefully add meatballs to the broth and cook for about 10 minutes.
- Stir in orzo pasta and cook until al dente, following package instructions.
- Add courgette ribbons during the last few minutes of cooking until tender but firm.
- Serve in bowls, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg