Brothy Orzo and Pork Meatballs
Tender pork meatballs in a lemony parmesan broth with whole wheat orzo. Simple, yet elegant enough for guests.
- Gently (do not overmix), combine pork, minced onion, egg, fennel, cheese, and salt in a medium bowl, With dampened hands, roll mixture into 24 meatballs; about 1½-inch diameter.
- Add broth and water to a medium pot. Bring to a boil. Add orzo and cook for 5 minutes. Reduce heat to low and add meatballs. Cover and cook about 8-10 minutes, or until meatballs are heated through. Stir in lemon juice and pepper.
- Divide meatballs and broth evenly between four bowls. Garnish with dill if desired.
Food Groups ***Meat = 2 servings, Starch = 1.5 servings
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