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.