A hearty soup perfect for a quick weeknight dinner.
- Prep time 15 minutes
- Total time 30 minutes
Ingredients
Method
Using spiralizer, cut zucchini into long ribbons; set aside. In large saucepan, heat oil over medium heat; cook onion and garlic just until fragrant, 30 seconds to 1 minute.
Add broth; cover and bring to boil over high heat. Add orzo; reduce heat to medium and simmer, uncovered, until orzo is al dente, 6 to 8 minutes. Stir in zucchini, Soy-Glazed Beef Meatballs, lemon zest, lemon juice and pepper; simmer until heated through, 2 to 3 minutes. Add soy sauce (if using); serve immediately.
Test Kitchen Tip: No spiralizer? Thinly slice zucchini with a vegetable peeler, then cut into long matchsticks.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 1423 mg
- Sugars 9 g
- Protein 39 g
- Calories 521
- Total fat 16 g
- Potassium 675 mg
- Cholesterol 100 mg
- Saturated fat 5 g
- Total carbohydrate 54 g
