Lemon, Orzo, and Meatball Soup
Ingredients
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1/2 cup fresh flat-leaf parsley leaves
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1/4 cup freshly grated Parmesan cheese
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3/4 cup orzo pasta
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5 tbsp. lemon juice
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32 oz. chicken broth
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2 cloves garlic
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3 carrots, thinly sliced
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1 medium-size sweet onion, chopped
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3 tbsp. olive oil, divided
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1 tsp. dried crushed rosemary, divided
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4 tsp. loosely packed lemon zest, divided
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1 tsp. kosher salt
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1/4 cup fine, dry breadcrumbs
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1 large egg, lightly beaten
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1 pound ground chicken
Method
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01Combine 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).
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02Saute 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.
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03Saute 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.
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04Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
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05Stir 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.
