Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs.
1 pound ground chicken
1 large egg, lightly beaten
1/4 cup fine, dry 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-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves
How to Make It
Combine 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).
Sauté 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.
Sauté onion and next 2 ingredients in remaining 1 Tbsp. hot oil in 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. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
Stir 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.
flavor was good but thought that 2 32oz boxes of chicken broth was way too much; one 32 oz box would have been plenty. Aftrer I remove some of the broth I will add another 3/4 cup or orzo and maybe some spinach as noted above...then it will be better, in my opinion
Made this tonight. Made meatballs a bit smaller, got about 40 and added some grated onion and garlic to them as well. Added some chiffanaded spinach to the soup at the end with the parsley and cheese. Pretty delicious. Great with a bit of Italian bread and salad.