Description
Meatball and Courgette Orzo Broth is a heartwarming dish that combines juicy meatballs, tender courgettes, and perfectly cooked orzo in a savory broth. Ideal for both weeknight dinners and special gatherings, this recipe offers a delightful blend of flavors that will comfort your soul. With its vibrant colors and customizable ingredients, it’s sure to become a family favorite. Gather around the table and enjoy a bowl of cozy goodness!
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 2 medium courgettes (zucchini), diced
- 1 cup orzo pasta
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- 1. Prepare the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper. Mix gently and form into bite-sized meatballs.
- 2. Sauté Aromatics: In a pot over medium heat, add olive oil and sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- 3. Brown the Meatballs: Add meatballs to the pot and brown on all sides for about 8 minutes; they don’t need to be fully cooked yet.
- 4. Add Courgettes and Broth: Stir in diced courgettes and pour in the broth. Bring to a simmer then add orzo pasta. Cook according to package instructions (about 10 minutes).
- 5. Final Touches: Taste the broth; adjust seasoning if needed. Serve hot with extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg