Meatball and Orzo Soup

Meatball and Orzo Soup

Making soup in the air fryer sounds a little crazy but a quick glance at the steps reveals that the air fryer is used as an incredible shortcut for this delicious soup. Inspired by Italian wedding soup, but made it a lot more satisfying. By adding zucchini and making the meatballs larger, you have a soup worthy of being called a meal.

Yields2 Servings

Cook Time20 mins

Ingredients

 8 oz (227 g) ground beef
 ½ tsp Italian seasoning
 ½ tsp salt
 1 garlic clove, minced
 1 egg
 3 tbsp (18 g) grated Parmesan cheese
 2 tbsp (18 g) Italian seasoned breadcrumbs
Broth
 1 tbsp (15 ml) canola oil
 1 small onion, diced
 1 garlic clove, minced
 2 (14.5-ounce [444 ml]) cans chicken broth
 1 zucchini, halved lengthwise and sliced
 ¼ cup (51 g) small pasta, such as orzo or acini di pepe
Egg Mix
 1 egg
 2 tbsp (12 g) grated Parmesan cheese
  tsp pepper

Directions

1

Preheat the air fryer to 350 degrees F (170 degrees C).

2

In a large bowl, using your hands, combine the beef, Italian seasoning, salt, garlic, egg, Parmesan, and breadcrumbs. Divide into six and form into balls. Spray the air fryer with oil, add the meatballs, and cook for 6-10 minutes. Flip the meatballs and cook for 2 minutes more. Transfer to a plate, cover, and set aside.

3

Meanwhile, in a large saucepan over medium-high heat, warm the oil. Add the onion and garlic, cooking for 5 minutes, until translucent. Pour in the broth and bring to a boil, then add the zucchini and pasta. Reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook 5 minutes more.

4

In a small bowl, stir together the egg, Parmesan, and pepper. Stir the soup in one direction, slowly pouring in the egg mixture. Divide into two bowls and serve.

Panzanella

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Ingredients

 8 oz (227 g) ground beef
 ½ tsp Italian seasoning
 ½ tsp salt
 1 garlic clove, minced
 1 egg
 3 tbsp (18 g) grated Parmesan cheese
 2 tbsp (18 g) Italian seasoned breadcrumbs
Broth
 1 tbsp (15 ml) canola oil
 1 small onion, diced
 1 garlic clove, minced
 2 (14.5-ounce [444 ml]) cans chicken broth
 1 zucchini, halved lengthwise and sliced
 ¼ cup (51 g) small pasta, such as orzo or acini di pepe
Egg Mix
 1 egg
 2 tbsp (12 g) grated Parmesan cheese
  tsp pepper

Directions

1

Preheat the air fryer to 350 degrees F (170 degrees C).

2

In a large bowl, using your hands, combine the beef, Italian seasoning, salt, garlic, egg, Parmesan, and breadcrumbs. Divide into six and form into balls. Spray the air fryer with oil, add the meatballs, and cook for 6-10 minutes. Flip the meatballs and cook for 2 minutes more. Transfer to a plate, cover, and set aside.

3

Meanwhile, in a large saucepan over medium-high heat, warm the oil. Add the onion and garlic, cooking for 5 minutes, until translucent. Pour in the broth and bring to a boil, then add the zucchini and pasta. Reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook 5 minutes more.

4

In a small bowl, stir together the egg, Parmesan, and pepper. Stir the soup in one direction, slowly pouring in the egg mixture. Divide into two bowls and serve.

Meatball and Orzo Soup

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