Midwest Harvest Soup
End of the season harvests combine with orzo and Italian sausage meatballs to create this comforting and warm you soul Midwest Harvest Soup.
Servings: 6
Equipment
Ingredients
- 1 pound Italian sausage
- ¼ cup Italian seasoned bread crumbs
- ¼ cup finely diced onion
- ¼ teaspoon pepper
- 2 cups chopped sweet pepper any color
- 1 cup chopped onion
- ½ tablespoon minced garlic
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 3 cups chopped tomatoes
- 3 cups chopped zucchini skins on
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 5 cups beef broth
- 2 cups water
- ¾ cup orzo
Instructions
- Preheat oven to 425 degrees and prepare a baking sheet by lining it with foil or parchment paper.
- Combine Italian sausage, bread crumbs, onion, and ¼ teaspoon pepper.
- Form into 1-1 ½ inch meatballs and place on the baking sheet. Bake for 15-20 minutes, or until cooked through.
- Meanwhile, heat olive oil in a large Dutch oven. Add sweet peppers, onion, garlic, salt, and pepper.
- Cook 6-8 minutes, until the vegetables have begun to soften.
- Add tomatoes, zucchini, oregano and basil, cooking an additional 6-8 minutes, stirring often.
- Add broth and water. Stir in meatballs. Bring to a boil and add uncooked orzo.
- Simmer for 9-12 minutes, until orzo is cooked through.