Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1/2 cup Grated Zucchini, squeezed dry
  • 1/4 cup Whole Wheat Breadcrumbs
  • 1 Large Egg
  • 5 cloves Garlic, minced (divided)
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 Large Onion, finely diced
  • 2 Medium Carrots, sliced into coins
  • 2 Ribs Celery, chopped
  • 1 Red Bell Pepper, diced
  • 6 cups Low-Sodium Beef Broth
  • 14.5 oz Crushed Tomatoes
  • 3/4 cup Orzo pasta
  • 3 cups Fresh Baby Spinach
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Olive Oil
  • Fresh Parsley for garnish
  • Shaved Parmesan for garnish

Instructions:

  1. In a large mixing bowl, gently combine the lean ground beef, squeezed zucchini, breadcrumbs, egg, 2 cloves of minced garlic, oregano, salt, and pepper. Form into 1 inch rounds until all the mixture is used (you should get about 20-24).
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the meatballs until a dark crust forms on all sides. Remove meatballs from the pot and set aside; they will finish cooking in the broth.
  3. In the same pot, add the onion, carrots, celery, and red bell pepper. Sauté until the onion is translucent, scraping the bottom of the pot to release the savory fond.
  4. Stir in the remaining garlic, then pour in the beef broth and crushed tomatoes, scraping the bottom until the brown bits are lifted.
  5. Bring the liquid to a boil, then add the orzo pasta and return the meatballs to the pot. Reduce heat and simmer for about 9 minutes until the orzo is al dente.
  6. Stir in the fresh baby spinach and balsamic vinegar until the leaves turn bright green. Garnish with fresh parsley and shaved Parmesan before serving until the cheese begins to melt.