Sometimes I just get tired of “normal” food. This soup recipe is not your regular run-of-the-mill soup. It has meatballs in it! I tend to think of meatballs with spaghetti or as a party food, not in soup!
I saw this recipe it the October issue of Southern Living. I didn’t follow the recipe exactly, but I think it turned out delicious!
First, make the meatballs.
1 pound ground chicken
1 large egg, lightly beaten
1/4 cup dry breadcrumbs
1 tsp. salt
2 tsp. lemon zest
1/2 tsp. rosemary
Combine these ingredients and shape into approximately 30 meatballs. Sauté meatballs in 1 Tbsp. olive oil until browned. Remove meatballs and set aside. You’ll want to do this in a couple of batches. Just use a Dutch oven so you don’t have to wash a skillet.
Next, make the soup.
1 medium sweet onion, chopped
3 carrots, sliced thinly
2 garlic cloves, minced
2 (32 ounce) containers chicken broth
5-6 Tbsp. lemon juice
2 tsp lemon zest
1/2 tsp. rosemary
3/4 cup orzo pasta (I didn’t have any orzo. I substituted broken spaghetti for the orzo, and it was still yummy.)
1/4 cup freshly grated Parmesan cheese
1/2 cup flat-leaf parsley leaves
Sauté onion, carrots, and garlic in 1 Tbsp. olive oil until tender.
Stir in broth, lemon juice, lemon zest and rosemary. Bring to a boil, stirring occasionally.
Add orzo (or spaghetti). Reduce to a simmer for 7-9 minutes, or until pasta is almost tender.
Stir in the meatballs. Simmer another 5-7 minutes or until meatballs are thoroughly cooked.
Salt and pepper to taste.
Top with cheese and parsley.
This soup was so yummy and fresh tasting! I reminded me of this recipe a little.
Chip: This may be the first time I’ve ever had a lemon-flavored soup, but it was fantastic. All of the ingredients worked together well for a unique flavor that was really good.
Megan: It was too lemony for my taste.
Katie: It was rather yummy, but it just had too much of something.