Lemon, Orzo, & Meatball Soup
Created by breezermom on July 12, 2020
- Servings: 4
- Prep Time: 25m
- Cook Time: 40m
- Recipe #35246
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
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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.
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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.
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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.
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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.
Nutritional Facts
- 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