1. In a deep skillet or Dutch oven, bring the chicken broth to a boil. Lower the heat and bring to a simmer.
2. Meanwhile, in a large bowl, combine the lamb/beef, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano; season with salt and pepper. Form into 1-inch balls. Add to the simmering broth along with the orzo and cook for 8 minutes. Stir in the lemon peel, lemon juice, remaining parsley and the mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2624g)|
|Recipe Makes: 4|
|Calories from Fat: 932 (42%)|
|Amt Per Serving||% DV|
|Total Fat 103.5g||138 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 653.7mg||201 %|
|Sodium 4319.9mg||149 %|
|Potassium 3380.8mg||89 %|
|Total Carbohydrate 196.6g||58 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 179.5g|
|Protein 124.3g||178 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2241
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