Marinara Meatballs and Orzo (Adult Spaghetti-O’s)

Ingredients

• 24 oz frozen meatballs (basil chicken meatballs recommended) (The creator used Amylu basil chicken meatballs.)
• 24 oz marinara sauce (The creator used Rao’s.)
• 3 cup broth (Divided: use 1 cup with the marinara jar, then the remaining 2 cups with the orzo; add more as needed for a soupier consistency.)
• 2 cup orzo (Regular or gluten-free; the creator used gluten-free orzo.)
• 1 cup kale (Chopped; spinach is an alternative mentioned in the ingredient list. The transcript also mentions broccoli, peas, or spinach as possible vegetable alternatives.)
• Parmesan cheese (Optional, for serving.)

Steps

1. 1

   Put the frozen meatballs and marinara sauce into the slow cooker.

2. 2

   Pour 1 cup of the broth into the empty marinara jar. Close the lid and shake the jar to loosen the sauce remaining on its sides.

3. 3

   Pour the broth from the jar into the slow cooker and stir to combine with the meatballs and sauce.

4. 4

   Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours.

5. 5

   Add the orzo, chopped kale, and remaining 2 cups broth. Stir thoroughly so the orzo is coated in liquid.

6. 6

   Cover and cook on LOW for 15–20 minutes, until the orzo is tender and has absorbed most of the liquid. If you cooked the meatballs on HIGH, switch the slow cooker to LOW for this stage.

7. 7

   For a soupier consistency, stir in additional broth a little at a time, as needed.

8. 8

   Serve in bowls, topped with Parmesan cheese if desired.

Notes

The creator also suggests broccoli, peas, or spinach as alternative vegetables. The provided recipe does not specify amounts for optional extra broth or Parmesan. Nutrition estimates are approximate and depend on the meatball, marinara, broth, orzo, and cheese brands used.

Nutrition per serving

• main
• dinner
• slow-cooked
• slow cooker
• comfort food
• weeknight
• gluten-free option