Recipe courtesy of #BGETeamGreen Member Shannon Morgan, @biggreeneggfoodie
Set the EGG for direct cooking without the convEGGtor at 375°F/191°C.
Add the sausages, onions and peppers to the grid and grill until softening and charred. Dice into bite size pieces.
Lower the temperature of the EGG to 325°F/163°C with the Dutch oven in the EGG to preheat.
Add all of the ingredients into the Dutch oven and simmer for about 35 minutes or until the orzo is cooked, stirring every 10-12 minutes. Add more water as needed or to make the soup thinner if desired.
Serve with fresh grated parmesan cheese and/or pearl mozzarella balls.