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.
Steps
Combine first 4 ingredients , 2 teaspoons lemon zest , and 1 / 2 teaspoons rosemary in a medium bowl.
Shape into 30 meatballs.
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.
Ingredients
ground chicken, egg, dry breadcrumbs, kosher salt, lemon zest, dried rosemary, olive oil, onion, carrots, garlic cloves, chicken broth, lemon juice, orzo pasta, parmesan cheese, flat leaf parsley