This lemon orzo soup is a warm soup to have on cold days. I love having this when I want something quite heavy, but still guilt-free. Here's the deliciois recipe you must try.
64ounceschicken stock (chicken broth or chicken bouillon)
5tablespoonslemon juice
¾cuporzo pasta
½cupParmesan cheese - freshly grated
1handfulparsley - flat-leaf
Instructions
Cook orzo in boiling water with salt for about 7 minutes. Strain and set aside.
Meanwhile, combine the first 4 ingredients, 2 teaspoons lemon zest and 1/2 teaspoon rosemary, in a medium bowl. Shape into about 20 11/2-inch meatballs.
Heat 1 tablespoon of oil at a time and brown meatballs in 2 batches. Cook about 3 to 4 minutes per batch, remove with a slotted spoon and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil and sauté onion, carrots, and garlic over medium-high heat for 3 to 5 minutes or until tender. Stir in broth, lemon juice, remaining 2 teaspoons of zest, and 1/2 teaspoon of rosemary. Bring to a boil, stirring occasionally.
Add meatballs and orzo and reduce heat to medium, simmer, occasionally stirring about 7 to 9 minutes or until meatballs are cooked through. Sprinkle salt and pepper and top with cheese and parsley.