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 teaspoonful
each).
Saute 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.
Saute 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
Originally Submitted
2/12/2014
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