Brothy Orzo and Pork Meatballs
Tender pork meatballs in a lemony parmesan broth with whole wheat orzo. Simple, yet elegant enough for guests.
Ingredients
- 2 tablespoons Dried Minced Onion
- 12 ounces Ground Pork
- 1 large Egg beaten
- 1½ teaspoons Fennel Seeds crushed
- ⅓ cup Parmesan Cheese grated
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 (32-ounce) box Low Sodium Chicken Broth
- 1 cup Water
- ⅔ cup Whole Wheat Orzo
- 1 Lemon juiced
- Fresh Dill for garnish
Instructions
- 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.
Notes
Recipe adapted from Martha Stewart Living Magazine.
Parmesan Cheese - Be sure to choose good quality and grate the cheese yourself.
Nutrition Facts
Brothy Orzo and Pork Meatballs
Amount per Serving
Calories
278
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Cholesterol
62
mg
21
%
Sodium
319
mg
14
%
Carbohydrates
24
g
9
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
17
g
34
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1.5 servings
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.