Lemon Orzo And Meatball Soup Recipes
LEMON, ORZO, AND MEATBALL SOUP
This is a beautifully fragrant and delicious soup from Southern Living. Orzo pasta is such a wonderful addition to any soup.
Provided by DailyInspiration
Categories Clear Soup
Time 1h
Yield 3 quarts
Number Of Ingredients 15
Steps:
- 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.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
MEATBALL LEMON SOUP
Serve hot as a main dish with maybe some yogurt added in the bowl. Try substituting mint for the dill in the meatballs or cooking them in beef broth instead of water for variety. Add a couple of chile peppers if you're feeling daring.
Provided by GORGO
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large soup pot three-quarters full with water and bring to a boil.
- Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
- In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 51.8 g, Cholesterol 164.3 mg, Fat 27.9 g, Fiber 2.5 g, Protein 29.2 g, SaturatedFat 8.3 g, Sodium 155.1 mg, Sugar 3 g
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- 1. 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).
- 2. 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.
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