Description
Hearty meatballs simmered in a creamy tomato and herb broth with tender orzo pasta, ideal for cozy and comforting meals.
Ingredients
Units
Scale
- 1 lb lean ground beef or turkey
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup diced carrots
- 1/2 cup diced red bell pepper
- 1 tsp paprika
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 4 cups chicken or vegetable broth
- 1 cup crushed tomatoes
- 3/4 cup dry orzo pasta
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a bowl, mix the ground meat, 1/4 cup onion, 2 cloves garlic, breadcrumbs, oregano, salt, and pepper. Roll into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs in batches, browning on all sides. Set aside.
- In the same pot, sauté diced onion, garlic, carrots, and bell pepper for 4–5 minutes until softened.
- Stir in paprika, basil, thyme, broth, and crushed tomatoes. Bring to a simmer.
- Add the browned meatballs back to the pot. Simmer gently for 10 minutes.
- Stir in the orzo and continue cooking for 8–10 minutes until orzo is al dente.
- Lower the heat and stir in the cream. Simmer another 2–3 minutes. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
- Use coconut milk for a dairy-free version.
- Turkey meatballs make a lighter alternative to beef.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
