Lemon Orzo and Chicken Meatbal Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 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 thyme divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
4 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
1 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves
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Directions: |
Directions:Combine first 4 ingredients, 2 tsp. lemon zest, and 1/2 tsp. thyme and 2 cloves of minced garlic (more if you want more garlic) 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. thyme. 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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