How to make it

  • Boil water (Or use a combination of water & chicken broth for extra flavor) and cook orzo until tender, 7 or 8 minutes.
  • Meanwhile, heat the oil in a Dutch oven or soup pot over medium-low heat.
  • Peel and coarsely chop the onion, adding it to the pot as you chop. Cook until soft, about 3 minutes.
  • While the onion cooks, place the meatballs in a microwave-safe dish and microwave 2 minutes on high, to begin defrosting.
  • Add the garlic to the pot and continue to cook, stirring, 1 minute more.
  • Raise the heat to medium.
  • Add the stewed tomatoes, tomato sauce, and oregano. Stir to mix and let cook while you slice the squash into 1/8-inch circles.
  • Add the squash and partially-defrosted meatballs to the pot and stir to coat with sauce.
  • Raise the heat to high, cover, and bring the mixture to a boil.
  • Drain the artichokes and coarsely chop.
  • Drain the olives and add them, along with the artichokes, to the pot. Let boil about 5 minutes to blend the flavors, stirring occasionally to keep it from sticking.
  • Drain the orzo, season to taste with black pepper (& maybe a little lemon zest), and ladle onto serving plates. Top with meatballs and sauce, and serve garnished with feta.

Reviews & Comments 2

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  • gkwillow 7 years ago
    I have everything on hand to make this except the meatballs. They're on my shopping list!
    Was this review helpful? Yes Flag
    " It was excellent "
    trisha6341 ate it and said...
    Sounds good and healthy and fairly low in carbs too. Nice light meal for summer.
    Was this review helpful? Yes Flag

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