Meatball and Courgette Orzo Broth

Meatball and Courgette Orzo Broth

Q&A

Q: What ingredients are needed for this recipe?
A:

• 250g minced chicken, turkey, or beef (for meatballs)

• 1 small onion, finely grated

• 1 garlic clove, minced

• 2 tbsp breadcrumbs

• 1 egg (small)

• 1 tbsp fresh parsley or dill, chopped

• Salt & black pepper, to taste

• 1 tbsp olive oil (for frying)

• 1.5 liters chicken or vegetable stock

• 1 courgette (zucchini), diced or grated

• 150g orzo pasta

• 1 carrot, diced (optional)

• Juice of ½ lemon

• Grated Parmesan, for serving

Q: How do you prepare the meatballs?
A:

1. In a bowl, mix minced meat, onion, garlic, breadcrumbs, egg, parsley, salt, and pepper.

2. Shape into small bite-sized meatballs.

3. Heat olive oil in a pan, brown the meatballs for 4–5 minutes until golden (they’ll finish cooking in the broth).

Q: How is the broth prepared?
A:

1. In a large pot, bring chicken or vegetable stock to a gentle simmer.

2. Add diced courgette (and carrot, if using).

3. Stir in orzo pasta and simmer for 8–10 minutes until nearly cooked.

4. Add the browned meatballs and simmer another 8–10 minutes, until meatballs are fully cooked and orzo is tender.

Q: How do you finish the dish?
A:

• Squeeze in lemon juice for freshness.

• Season with extra salt and pepper if needed.

• Serve hot, topped with grated Parmesan and extra herbs.

Q: Can I make it ahead or store leftovers?
A:
Yes! Store in the fridge for up to 3 days. The orzo will absorb liquid, so add extra stock or water when reheating.