Ingredients
Directions
Preheat the oven to 375ºF and cook the meatballs according to package instructions. Allow to cool, slice into quarters, and reserve.
Bring a pot of water to a boil and cook the orzo according to package instructions. Drain and rinse with cold water until cool. Reserve.
Heat a large Dutch oven over medium-high heat. Add the extra virgin olive oil, zucchini, red bell peppers, red onion, garlic, shallot, fresh and dried oregano, and sauté until the vegetables are just turning transparent.
Deglaze the pan with the white wine. Add the crushed tomatoes, tomato juice, and stock, and bring to a simmer.
Cook the vegetables for about 10 minutes or until tender.
Add the lemon juice, orzo, and quartered meatballs and bring back to a simmer.
Remove from the heat and transfer to a large serving bowl.
Garnish with the feta cheese and parsley. Serve immediately.