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:

Quickview
754k Calories
28g Protein
52g Total Fat
40g Carbs
19% Health Score
Limit These
Calories
754k
38%

Fat
52g
81%

  Saturated Fat
14g
91%

Carbohydrates
40g
13%

  Sugar
4g
5%

Cholesterol
82mg
28%

Sodium
1413mg
61%

Get Enough Of These
Protein
28g
58%

Vitamin A
7652IU
153%

Selenium
47µg
69%

Vitamin B3
10mg
52%

Vitamin B12
2µg
47%

Phosphorus
347mg
35%

Manganese
0.64mg
32%

Zinc
4mg
32%

Vitamin E
4mg
31%

Vitamin K
27µg
26%

Vitamin B2
0.38mg
23%

Potassium
724mg
21%

Iron
3mg
19%

Magnesium
72mg
18%

Vitamin B6
0.36mg
18%

Vitamin B1
0.23mg
15%

Copper
0.3mg
15%

Fiber
3g
14%

Folate
56µg
14%

Vitamin B5
1mg
11%

Calcium
69mg
7%

Vitamin C
4mg
6%

covered percent of daily need
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