Lemon, Orzo, and Meatball Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
3 quarts
ingredients
- 1 lb ground chicken (or turkey)
- 1 large egg, lightly beaten
- 1⁄4 cup dry breadcrumbs (fine)
- 1 teaspoon kosher salt
- 4 teaspoons lemon zest, divided (loosely packed)
- 1 teaspoon dried rosemary, divided (crushed)
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3 carrots, thinly sliced
- 2 garlic cloves, minced
- 64 ounces chicken broth
- 5 -6 tablespoons lemon juice
- 3⁄4 cup orzo pasta
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄2 cup fresh flat leaf parsley
directions
- Combine first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each).
- Saute meatballs, in two batches, in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon.
- Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice,and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 - 9 minutes or until pasta is almost tender.
- Stir in meatballs; simmer, stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.
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RECIPE SUBMITTED BY
DailyInspiration
United States