Lemon, Orzo, & Meatball Soup

4
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"Great weeknight soup using ground meat.....so easy on a weeknight. An update on chicken noodle soup."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related