Ingredients
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs (dry, fine breadcrumbs)
- 1 teaspoon kosher salt
- 4 teaspoons loosely packed lemon zest, divided
- 1 teaspoon dried crushed rosemary, divided
- 3 tablespoons olive oil (divided)
- 1 medium sweet onion, chopped
- 3 carrots, thinly sliced
- 2 garlic cloves, minced
- 64 ounces chicken broth (2 containers, 32-ounce)
- 5 to 6 tablespoons lemon juice
- 100 grams dry orzo pasta (dry, 3/4 cup)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup fresh flat-leaf parsley leaves
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.