Directions:
- In a large pot, heat butter and oil over medium-high heat. Add onion and saute until it starts to soften, about 2 minutes. Add mushrooms, celery, salt, basil, and oregano. Saute until vegetables begin to soften and mushrooms have released their juices, about 5 minutes.
- Add stock and bring to a boil. Carefully add meatballs and bring back to a boil. Reduce heat and simmer until meatballs are cooked through and vegetables are tender, about 25 minutes.
- Increase heat to medium-high and bring back to a boil. Stir in orzo and boil until tender, about 8 minutes. Add parsley, lemon juice, 1/4 cup Parmesan, and salt and pepper to taste. Ladle into bowls and pass additional Parmesan at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.72 Kcal (2096 kJ) | ||
| Calories from fat | 237.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 41% | |
|---|---|---|---|
| Cholesterol | 175.8mg | 59% | |
| Sodium | 630.06mg | 26% | |
| Potassium | 952.96mg | 20% | |
| Total Carbs | 13.41g | 4% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 54.99g | 110% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 5mg | 28% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.32 Kcal (466 kJ) | ||
| Calories from fat | 52.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 41% | |
|---|---|---|---|
| Cholesterol | 39.08mg | 59% | |
| Sodium | 140.07mg | 26% | |
| Potassium | 211.86mg | 20% | |
| Total Carbs | 2.98g | 4% | |
| Sugars | 0.46g | 8% | |
| Dietary Fiber | 0.29g | 5% | |
| Protein | 12.22g | 110% | |
| Vitamin C | 1.3mg | 10% | |
| Iron | 1.1mg | 28% | |
| Calcium | 15.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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