This soup is wonderful! A recipe you may want to double and share with your favorite people. They will be so glad you did!
(For 4 servings)
Prep time: 45 min
Can be frozen
2 tbsp olive oil
1 zucchini, diced
1/2 leek, chopped
2 garlic cloves, finely chopped
1 tsp dried basil
1 tsp dried oregano
16 oz | 3 cups ground pork
1 tbsp tomato paste
7 oz | 1 cup orzo pasta
44 fl oz | 5 cups vegetable broth, low-sodium
4 1/2 oz | 1 cup string beans, diced
2 oz | 1/2 cup Parmesan, grated
freshly ground black pepper
1 Heat oil in large saucepan set over a moderate heat until hot. Stir in zucchini, leek, garlic and a pinch of salt, sweating for 7-8 minutes.
2 In meantime, scrunch together ground pork, herbs, ½ tsp salt and ¼ tsp pepper in a mixing bowl. Divide and shape into meatballs.
3 Stir tomato paste into sweated vegetables. Cook for 1 minute before stirring in orzo and broth.
4 Bring to boil and then position meatballs in soup. Partially cover and gently simmer until orzo is tender and meatballs are cooked through, about 20 minutes; turn over meatballs occasionally.
5 Stir in diced green beans and continue to simmer until tender, 3-4 minutes. Season soup with salt and pepper to taste.
6 Divide between bowls and top with grated Parmesan.
protein (g): 33.3
carbs (g): 42.0
sugars (g): 4.8
fat (g): 36.1
sat. fat (g): 12.7