LEMON MEATBALL SOUP RECIPES

LEMON, ORZO, AND MEATBALL SOUP RECIPE | MYRECIPES

Lemon, Orzo, and Meatball Soup Recipe | MyRecipes image

Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs.

Provided by Vanessa McNeil Rocchio

Yield Makes about 3 qt.

Number Of Ingredients 15

Ingredients

1 pound ground chicken
1 large egg, lightly beaten
¼ cup fine, dry breadcrumbs
1 teaspoon kosher salt
4 teaspoons loosely packed lemon zest, divided
1 teaspoon dried crushed rosemary, divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
¾ cup orzo pasta
¼ cup freshly grated Parmesan cheese
½ cup fresh flat-leaf parsley leaves

Steps:

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).
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. rosemary. 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.

LEMON MEATBALL AND ESCAROLE SOUP RECIPE | REAL SIMPLE

Lemon Meatball and Escarole Soup Recipe | Real Simple image

Provided by Kristin Evans Dittami

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 7

Ingredients

20 Easy Meatballs
6 cups chicken broth
1 14.5-ounce can cannellini beans, rinsed
2 cloves garlic, thinly sliced
1 small head escarole, torn (about 8 cups)
1 tablespoon fresh lemon juice
kosher salt and black pepper

Steps:

Cook the meatballs according to the recipe directions.
In a large pot, combine the broth, beans, garlic, and meatballs and bring to a boil. Stir in the escarole, reduce heat, and simmer until tender, 8 to 10 minutes. Add the lemon juice and season with ¾ teaspoon salt and ¼ teaspoon pepper.

Nutrition Facts : Calories 327 calories, CarbohydrateContent 22 g, CholesterolContent 130 mg, FatContent 12 g, FiberContent 7 g, ProteinContent 30 g, SaturatedFatContent 4 g, SodiumContent 2340 mg, SugarContent 3 g

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