Veggie meatball orzo soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This recipe is loosely inspired by Italian wedding soup, which traditionally contains meatballs, pasta and greens simmered in a clear broth to create a light yet comforting meal. This adapted version has veggie meatballs and orzo instead for an easy weeknight dish.
Each serving provides 309 kcal, 17.5g protein, 35.4g carbohydrate (of which 5g sugars), 9.3g fat (of which 2.1g saturates), 5.6g fibre and 2.43g salt.
Ingredients
- 12–16 vegetarian meatballs, defrosted if frozen
- 1 tbsp olive oil, plus extra for drizzling (optional)
- 2 tsp Italian dried mixed herbs
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1.5 litres/2¾ pints good-quality vegetable stock
- 160g/5¾oz dried orzo
- large handful spinach (or kale or cavolo nero), sliced
- 1 lemon, juice only
- salt and freshly ground black pepper
- fresh flatleaf parsley, chopped, to garnish
- parmesan (or alternative vegetarian hard cheese), finely grated, to serve
Method
Cook the meatballs according to the packet instructions. Set aside and keep warm.
Meanwhile, heat the oil in a large saucepan. Add the mixed herbs and toast in the oil for 1 minute.
Stir in the garlic and onion. Cook until softened, then add the carrots and celery. Cook for another few minutes.
Pour in the stock and bring to a simmer. Add the orzo and cook for around 10 minutes, or until just tender – check the packet instructions for exact timings.
Stir in the spinach and cook until just wilted. Add half of the lemon juice and then add more to taste. Season generously with salt and pepper. Taste the broth and adjust as needed.
Serve the soup in bowls and nestle the meatballs on top. Garnish with the parsley and add an extra crack of black pepper, a good sprinkling of the cheese and a drizzle of olive oil, if using.
Recipe tips
As this is quite a brothy dish, opt for a good-quality vegetable stock.
Check the stock cube instructions as you may need to mix 2 or 3 stock cubes or pots into 1.5 litres/2¾ pints water.
Store any leftovers in the fridge for up to 3 days in an airtight container. Add a splash of water when reheating as the orzo will soak up some of the broth.
