Lemon, Orzo, and Meatball Soup PT30M https://img3.recipesrun.com/201907/2019/1025/c7/a/573218/300x200x90.jpg Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs. This hearty twist on chicken noodle soup is ready in just forty minutes. It has small grains of orzo pasta and savory chicken meatballs. Prepare a full batch for chilly fall nights, and then refrigerate leftovers for a hot lunch the following day. 6 servings Ingredients: 1/2 cup fresh flat-leaf parsley leaves 1/4 cup freshly grated Parmesan cheese 3/4 cup orzo pasta 5 tbsp. lemon juice 32 oz. chicken broth 2 cloves garlic 3 carrots, thinly sliced 1 medium-size sweet onion, chopped 3 tbsp. olive oil, divided 1 tsp. dried crushed rosemary, divided 4 tsp. loosely packed lemon zest, divided 1 tsp. kosher salt 1/4 cup fine, dry breadcrumbs 1 large egg, lightly beaten 1 pound ground chicken

Lemon, Orzo, and Meatball Soup

3.8

( By Tracy )

Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs. This hearty twist on chicken noodle soup is ready in just forty minutes. It has small grains of orzo pasta and savory chicken meatballs. Prepare a full batch for chilly fall nights, and then refrigerate leftovers for a hot lunch the following day.

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup freshly grated Parmesan cheese
- 3/4 cup orzo pasta
- 5 tbsp. lemon juice
- 32 oz. chicken broth
- 2 cloves garlic
- 3 carrots, thinly sliced
- 1 medium-size sweet onion, chopped
- 3 tbsp. olive oil, divided
- 1 tsp. dried crushed rosemary, divided
- 4 tsp. loosely packed lemon zest, divided
- 1 tsp. kosher salt
- 1/4 cup fine, dry breadcrumbs
- 1 large egg, lightly beaten
- 1 pound ground chicken

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03 Method

Step 1

Combine first 4 ingredients, 2 tsp. lemon zest, and 1/2 tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoonful each).
Step 2

Saute meatballs, in 2 batches, in 1 tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.
Step 3

Saute onion and next 2 ingredients in the remaining 1 tbsp. hot oil in a Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and 1/2 tsp. rosemary.
Step 4

Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
Step 5

Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

04 Author

Tracy

647 Recipes

Lemon, Orzo, and Meatball Soup

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