Vegetable, Meatball and Orzo Soup

Vegetable, Meatball and Orzo Soup

Comments: Orzo : a form of short-cut pasta, shaped like a large grain of rice.
Servings: 4
Ingredients Preparation

4 tablespoons [60 mL] vegetable oil
16 really small raw lean ground beef balls
2 carrots, peeled then diced
1 large onion, chopped
1 small fennel, minced
1 clove garlic, finely chopped
6 cups [1.5 L] beef broth
2 cups [500 mL] water
4 ounces [113 g] orzo
4 ounces [113 g] frozen small peas
1 tablespoon [15 mL] lemon juice
1/2 teaspoon [2.5 mL] salt
1/2 teaspoon [2.5 mL] freshly ground black pepper



Heat half of vegetable oil into a large frypan.
Lightly brown ground beef balls on all sides, for approximately 8 minutes.
Use a slotted spoon to transfer the meatballs onto a plate.
Heat remaining oil into a large casserole.
Brown together carrot dices, chopped onion, minced fennel and chopped garlic over medium heat for 4 minutes.
Pour in beef broth and water.
Bring to a boil; cover and leave to boil for 10 minutes.
Add orzo, frozen small peas, browned meatballs and lemon juice.
Salt, pepper, cover and leave to cook over medium heat for 15 minutes.
Laddle soup into warm soup bowls, and serve.