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|Meatball Orzo Soup|
"This soup is a version of the top notch Greek avgolemono soup. Using geared up-made meatballs makes it a short and smooth supper dish, however it does not shortcut the hearty soup's delicious taste."
- four (14 ounce) cans hen broth
- 2 (14 ounce) programs frozen cooked meatballs, thawed
- 1 small zucchini, shredded
- 3/four cup orzo pasta
- 1 teaspoon floor black pepper
- 1 teaspoon dried parsley flakes
- 1/4 cup lemon juice
- 2 eggs
|Prep : 15M||Cook : 6M||Ready in : 50M|
- Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, lessen warmness to low and simmer exposed half-hour.
- In a bowl, beat together lemon juice and eggs. Mix 1/four cup warm soup into bowl, then stir complete mixture into the pot. Serve soup hot.
- Rice can be substituted for the orzo.
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