Meatball Orzo Soup Recipe - Allrecipes.com
Meatball Orzo Soup Recipe
  • READY IN 50 mins

Meatball Orzo Soup

Recipe by  

"This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
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Footnotes

  • Cook's Note:
  • Rice may be substituted for the orzo.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2006

Followed some of the hints - extra orzo, also used more zucchini, and put quite a bit of cayenne in my meatballs. It was FANTASTIC. Everyone loved it - the spice was a really nice balance to the citrus. mmmmm!

 
Most Helpful Critical Review
Feb 14, 2006

I seldom give any recipe less than 5 stars. I just figure if I don't have anything good to say.... This time I will make an exception, because I think this has potential, but falls short. Many things can make a difference in this recipe. The spicyness and size of the meatballs used makes a huge difference. I thnk that you should always use fresh lemon juice in a recipe like this. The flavors between bottled and fresh are tremendous. I think the soup could use more orzo too. I also think that this recipe should have at least one more egg. When you make any kind of egg/lemon sauce it should be creamy. This broth was very liquidy. Following the recipe exactly made a very tart soup without a lot of body to it. I will try again, but with modifications.

 

67 Ratings

Jan 20, 2009

Just made it in the crock pot. Substituted spinach for the zucchini and used Cottage Inn's wine wine and herb chicken broth. My husband was dubious about it when he saw it (he HATES Italian Wedding Soup) but when he smelled it he said he'd try it. He ended up eating two huge bowls. We sprinkled some parmesan cheese on top too. Easy, quick, toss it all together and walk away! OH, and I forgot to add in the egg and lemon juice!!!

 
Oct 13, 2009

WOW! The perfect comfort soup! I added a bit of chopped spinach and onions along with the ingredients listed. I highly recommend this soup!

 
Jan 21, 2007

Friends and family love this soup. Quick, easy and delicious. I do it exactly as written except that I make my own meatballs. It's always a hit!

 
Jan 13, 2011

Loved this recipe, really easy to make and adapt for yourself. I did do a couple of variations just with stuff I had in the house. I cooked this with rice instead of orzo and used green peas (added during last 10 minutes) instead of zucchini. Also, I added just a little bit of Greek seasoning that I had in the house. I didn't use the eggs at all (allergic to eggs). The best thing about the recipe is that it reheats nicely for leftovers, so my husband and I ate this for a couple of lunches later that week. Very hearty!

 
Dec 26, 2007

use fresh lemon or skip lemon/egg mixture all together

 
Aug 07, 2009

I wanted to use left over meat balls from the night before.. I'm only giving this 4 stars because I didn't follow the recipe exactly. I didn't have Orzo so I replaced it with tortellini. Replaced parsley with sage. No zuchini so I just left that out. I used two extra cans of broth and left out the egg and lemon all together. It was good. My boyfriend loved it. Very quick and easy. I will be making this again

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 1441 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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