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.


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9 comments :

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

    jess
    Quaintrelle

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  2. I am going to try this using shrimp!

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  3. Yeah this looks pretty delicious!

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

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

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

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