- 4 (14 ounce) cans chicken broth
- 2 (14 ounce) packages frozen cooked meatballs, thawed
- 1 small zucchini, shredded
- 3/4 cup orzo pasta
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley flakes
- 1/4 cup lemon juice
- 2 eggs
- Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
- In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
04/05/2017
recipepes.com
meatball orzo soup, recipe
PT15M
PT1H
5
455 calories