Tuesday, October 1, 2013

Tasty Tuesday: Lemon, Orzo & {Chicken} Meatball Soup.

Lemon, Orzo, and {Chicken} Meatball Soup
Recipe and photo from Southern Living Magazine.
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
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.

post signature


  1. This looks SUPER tasty - I'm going to see if I can come up with a vegetarian version :)


  2. I am going to try this using shrimp!

  3. Yeah this looks pretty delicious!

  4. How did it turn out!?

  5. Yum, this looks so good! I love the combination of lemon and chicken.

  6. This looks SO GOOD. I've been in the mood for soup ever since the temperature started dropping in Charleston. How was it?!

  7. There are no words to describe how amazing this looks and sounds.