Sunday, January 23, 2011


I love soup. I could eat soup every day. I usually eat Campbell's Condensed Tomato Soup a few times a week. I generally don't make canned soup as a meal for other people, but I still make them eat homemade soup with me all the time! My attempts lately have been trying to use up ingredients (namely, pastas and rices) that are sitting in the cabinet. This week I made Meatball and Orzo Soup. The conclusion was this is the second best soup I have ever made!

  • 8 cups of chicken broth (I used water and chicken base)
  • 24 oz bag of Italian Meatballs (Kroger is tasty!)
  • 1 small zucchini
  • 3/4 cup orzo pasta
  • 1 tsp black pepper
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup lemon juice
  • 2 eggs
  • 1/4 grated Parmesan cheese
  1. Bring chicken broth to boil. (This is most important if you are using water and chicken base.
  2. Shred zucchini.
  3. Add meatballs, orzo and zucchini to broth.
  4. Season with pepper, parsley, garlic powder, and onion powder.
  5. Bring to boil, reduce heat to low and simmer, uncovered, for 30 minutes.
  6. In a bowl, beat together lemon juice and eggs.
  7. Mix 1/4 cup of hot broth from the pot into the lemon/egg mixture.
  8. Stir mixture into the full pot of soup.
  9. Add Parmesan cheese.
  10. Serve hot.
 Easy and SOOOOO tasty! For left overs, you may need to add a little water to thin out broth. I thought it tasted better the next day. I forgot to take a picture that night, so this is my left overs at lunch the next day. MMM mmm good.

1 comment:

  1. As a person who had the leftover for two days I have to say it was greaaat!! GO LINDA! you are awesome :)


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