Lemon, Orzo, and Meatball Soup

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READY IN: 1hr
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each).
  • Saute meatballs, in two batches, in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon.
  • Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice,and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 - 9 minutes or until pasta is almost tender.
  • Stir in meatballs; simmer, stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.
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