Beef Meatball and Orzo Soup with Zucchini

Name: Beef Meatball and Orzo Soup with Zucchini
Total time: 20 min
Yield: 2 servings
Ingredients: 8 oz (227 g) ground beef; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1 garlic clove, minced; 1 egg; 3 tablespoons (18 g) grated Parmesan cheese; 2 tablespoons (18 g) Italian-seasoned breadcrumbs; Oil spray; 1 tablespoon (15 ml) canola oil; 1 small onion, diced; 1 garlic clove, minced; 2 cans (14.5 oz / 411 g each) chicken broth, about 3 1/2 cups (830 ml); 1 zucchini, halved lengthwise and sliced; 1/4 cup (51 g) small pasta, such as orzo or acini di pepe; 1 egg; 2 tablespoons (12 g) grated Parmesan cheese; 1/8 teaspoon black pepper

Wassafatouma

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20 mins

2 Servings

Small Parmesan-seasoned beef meatballs simmer in chicken broth with orzo and zucchini, and a beaten egg and cheese mixture is stirred in at the end for silky ribbons. It is a cozy, Italian-style soup that makes a light but satisfying lunch or dinner.

Beef Meatball and Orzo Soup with Zucchini

Preparation Steps

1Step 1

Heat the air fryer to 350°F (175°C).

2Step 2

Mix the beef, Italian seasoning, salt, garlic, egg, Parmesan and breadcrumbs with your hands until just combined. Shape into 6 balls.

3Step 3

Spray the air fryer basket with oil and cook the meatballs for 6 to 10 minutes. Turn and cook for 2 minutes more, until browned. Set aside.

4Step 4

Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion and garlic for about 5 minutes, until soft and translucent.

5Step 5

Pour in the broth and bring to a boil. Add the zucchini and pasta, reduce the heat to low, cover and simmer for 10 minutes.

6Step 6

Add the meatballs and simmer for 5 minutes more, until the pasta is tender and the meatballs reach 160°F (71°C) in the center.

7Step 7

Whisk the egg, Parmesan and pepper together. Stir the soup in one direction while slowly pouring in the egg mixture, so it sets into thin ribbons. Simmer for 1 minute and serve.

Tips & Variations

Pour the egg in a thin stream while stirring gently; adding it all at once creates large clumps.
No air fryer? Brown the meatballs in a skillet with a little oil, then let them finish cooking in the soup. Spinach or kale can stand in for zucchini.
Refrigerate for up to 3 days and reheat until steaming hot; the pasta will absorb broth, so add a splash of water or stock.

Beef Meatball and Orzo Soup with Zucchini

Preparation Steps

Tips & Variations

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