Description
A delicious and comforting meatball soup packed with flavors.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion (grated)
- 2 cloves garlic (minced)
- ½ cup fresh parsley (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 3 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 medium red bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 6 cups chicken broth (low sodium or no sodium added)
- 14 ounces crushed tomatoes (1 can)
- ¾ cup orzo (uncooked)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- lemon wedges (for serving)
Instructions
- In a bowl, combine ground beef, grated onion, minced garlic, chopped parsley, salt, black pepper, and paprika. Roll into very small meatballs, about marble-size. Set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and chopped red bell pepper. Cook for 5 to 6 minutes until softened.
- Add minced garlic and tomato paste. Cook for 1 to 2 minutes until the paste darkens slightly and smells rich.
- Add paprika and oregano, then pour in chicken broth and crushed tomatoes. Season with salt and black pepper. Bring to a gentle boil.
- Carefully drop the tiny meatballs into the simmering soup. Reduce heat to medium-low and cook for 10 minutes until they are cooked through gently.
- Stir in orzo and simmer for another 8 to 10 minutes, stirring occasionally, until the orzo is tender.
- Stir in fresh parsley. Taste and adjust seasoning. Serve hot with a squeeze of lemon.
Notes
- This soup is perfect for a cold day!
- Feel free to add other vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg