Lemon, Orzo, and Meatball Soup

Name: Lemon, Orzo, and Meatball Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 carrots, thinly sliced; 2 kilograms chicken broth; 1 teaspoon dried crushed rosemary, divided; 59 milliliters fine, dry breadcrumbs; 1 large egg, lightly beaten; 118 milliliters fresh flat-leaf parsley leaves; 2 garlic cloves, minced; 454 grams ground chicken; 1 teaspoon kosher salt; 5 Tbsps lemon juice; 4 teaspoons loosely packed lemon zest, divided; 3 Tbsps olive oil, divided; 177 milliliters orzo pasta; 59 milliliters freshly grated Parmesan cheese; 1 medium size sweet onion, chopped

Lemon, Orzo, and Meatball Soup might be just the main course you are searching for. One serving contains 672 calories, 42g of protein, and 33g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 3. It is perfect for Autumn. Not A mixture of orzo pasta, chicken broth, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

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).

Ingredients you will need

Lemon Zest

Meatballs

Rosemary

Equipment you will use

Bowl

Saut 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.

Ingredients you will need

Meatballs

Cooking Oil

Equipment you will use

Dutch Oven

Remove using a slotted spoon.

Equipment you will use

Slotted Spoon

Saut 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.

Ingredients you will need

Lemon Juice