Meatball, Orzo & Zucchini Soup Meatball, Orzo & Zucchini Soup

Meatball, Orzo & Zucchini Soup | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

A hearty soup perfect for a quick weeknight dinner.

  • Prep time 15 minutes
  • Total time 30 minutes

Ingredients

  • 1 large zucchini
  • 2 teaspoons olive oil
  • 1 onion , grated
  • 1 clove garlic , finely grated or pressed
  • 6 cups sodium-reduced chicken broth
  • 1 cup orzo
  • 12 to 14 Soy-Glazed Beef Meatballs (recipe in Method)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 2 teaspoons sodium-reduced soy sauce (optional)

Method

Using spiralizer, cut zucchini into long ribbons; set aside. In large saucepan, heat oil over medium heat; cook onion and garlic just until fragrant, 30 seconds to 1 minute.

Add broth; cover and bring to boil over high heat. Add orzo; reduce heat to medium and simmer, uncovered, until orzo is al dente, 6 to 8 minutes. Stir in zucchini, Soy-Glazed Beef Meatballs, lemon zest, lemon juice and pepper; simmer until heated through, 2 to 3 minutes. Add soy sauce (if using); serve immediately. 

Test Kitchen Tip: No spiralizer? Thinly slice zucchini with a vegetable peeler, then cut into long matchsticks.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 1423 mg
  • Sugars 9 g
  • Protein 39 g
  • Calories 521
  • Total fat 16 g
  • Potassium 675 mg
  • Cholesterol 100 mg
  • Saturated fat 5 g
  • Total carbohydrate 54 g
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Lunch & Dinner

Meatball, Orzo & Zucchini Soup

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