Brimming with zesty lemon and savory dill, our chicken meatball soup is the perfect food to transition from winter to spring.
Chicken Meatball and Orzo Soup
Serves: 6 servings
Ingredients
- Meatballs:
- 1 pound ground chicken
- ⅓ cup panko (Japanese bread crumbs)
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- Soup:
- 2 (32-ounce) cartons low-sodium chicken broth
- 3 large carrots, sliced
- 1 medium white onion, diced
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 bay leaves
- 1 cup orzo
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- Garnish: fresh dill, fresh parsley
Instructions
- For meatballs: In a large bowl, gently combine chicken, bread crumbs, cheese, salt, Italian seasoning, and garlic powder. Scoop mixture by heaping tablespoonfuls, and shape into balls.
- In a large enamel-coated cast-iron Dutch oven, heat oil over <g class=”gr_ gr_43 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”43″ data-gr-id=”43″>medium high</g> heat. Working in batches, cook meatballs, turning frequently, until browned. Remove meatballs. Wipe Dutch oven clean.
- For soup: Add broth, carrots, onion, celery, garlic, and bay leaves to Dutch oven; bring to a boil. Reduce heat, and simmer for 30 minutes. Add orzo, lemon zest and juice, and salt; cook for 5 minutes. Add meatballs; cook for 10 minutes. Serve immediately. Garnish with dill and parsley, if desired.
Notes
Kitchen Tip[br]Have leftovers? Add more broth and lemon juice when reheating soup as the orzo will continue to absorb liquid (and flavor!) as it sits.
