This time of year it starts to get chilly out and well, you can't avoid the headcolds. Tonight, I'm curling up with this delicious bowl of soup and watching some football. I hope you cook the same for your family and enjoy it together. It's simple, fresh and incredibly quick to make (oh and did I mention low fat??).
Lemon Orzo and Chicken Meatball Soup
(serves 4 people)
recipe from Southern Living Magazine
Ingredients:
1 lb. ground chicken
1 large egg, lightly beaten
1/4 cup fine, dry breadcrumbs
1 tsp. kosher salt
4 tsp. loosely packed lemon zest, divided
1 tsp rosemary, divided
3 tbsp olive oil
1 medium sized sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32 oz) containers of chicken broth
6 tbsp lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated parmesan cheese
1. Combine first 4 ingredients, 2 tsp lemon zest, and 1/2 tsp rosemary in a medium bowl. Shape into 1 inch meatballs.
2. Saute the meatballs, in 2 batches, in 1 tbsp hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned.
3. Saute onion and next 2 ingredients in 1 tbsp hot oil in dutch oven over medium high heat 3-5 minutes or until tender.
Stir in broth, lemon juice, and remaining lemon zest with 1/2 tsp rosemary.
Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium and simmer, 7-9 minutes.
4. Stir in meatballs, simmer, 5-7 minutes or until meatballs are thoroughly cooked through. Add salt and pepper to taste. Top with cheese.
Enjoy!
