Lemon Orzo And Meatball Soup Recipes

LEMON, ORZO, AND MEATBALL SOUP

Lemon, Orzo, and Meatball Soup image

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

Ingredients

1 lb ground chicken (or turkey)
1 large egg, lightly beaten
1/4 cup dry breadcrumbs (fine)
1 teaspoon kosher salt
4 teaspoons lemon zest, divided (loosely packed)
1 teaspoon dried rosemary, divided (crushed)
3 tablespoons olive oil, divided
1 medium onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
64 ounces chicken broth
5 -6 tablespoons lemon juice
3/4 cup orzo pasta
1/4 cup parmesan cheese, freshly grated
1/2 cup fresh flat leaf parsley

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

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

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

Meatball Lemon Soup image

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

Ingredients

1 pound lean ground beef
1 onion, shredded
½ cup uncooked white rice
2 tablespoons dried parsley
2 teaspoons dried dill weed
1 tablespoon olive oil
1 tablespoon ground cumin
2 tablespoons mayonnaise
1 carrot, shredded
salt and pepper to taste
1 cup all-purpose flour for coating
2 eggs
½ cup lemon juice

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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