Lemon, Orzo, and Meatball Soup

"This is a beautifully fragrant and delicious soup from Southern Living. Orzo pasta is such a wonderful addition to any soup."
 
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Ready In:
1hr
Ingredients:
15
Yields:
3 quarts
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ingredients

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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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Reviews

  1. A lovely soup. I could not find any rosemary (I'm sure I'll find it tomorrow!), so used fresh dill, adding some to the meatballs and the rest at the end of cooking. I made half the meatballs and just 1 quart of the soup - this was two servings for us. The lemon added a bright touch to both.
     
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