Lemon, Orzo, & Meatball Soup
Recipe: #35246
July 12, 2020
Categories: Chicken, Orzo, Greek Italian, One-Pot Meal, Ground Chicken, Chicken Dinner, Italian Dinner, more
"Great weeknight soup using ground meat.....so easy on a weeknight. An update on chicken noodle soup."
Ingredients
Nutritional
- Serving Size: 1 (836.9 g)
- Calories 449
- Total Fat - 18.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 328.2 mg
- Sodium - 2711.6 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 7.4 g
- Sugars - 10.7 g
- Protein - 30.7 g
- Calcium - 178.6 mg
- Iron - 5.5 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 1-inch meatballs.
Step 2
Saute the meatballs, in 2 batches, in 1 tablespoons oil per batch in a Dutch oven over medium heat for 3 to 4 minutes or until browned. Remove using a slotted spoon.
Step 3
Saute the onion and the next 2 ingredients in the remaining 1 tablespoon hot oil in a Dutch oven over medium-high heat for 3 to 5 minutes or until tender. Stir in the broth, lemon juice, and the remaining 2 teaspoons zest and 1/2 teaspoon rosemary. Bring to a boil, stirring occasionally. Add the orzo. Reduce heat to medium; simmer, stirring occasionally for 7 to 9 minutes or until the pasta is almost tender.
Step 4
Stir in the meatballs. Simmer, stirring occasionally for 5 to 7 minutes or until the meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.
Tips
No special items needed.