Lemon Orzo and Meatball Soup

This soup is really good. I decreased the amount of lemon zest and lemon juice since I know my kids' taste buds really well.

Southern Living Magazine

www.southernliving.com

1 lb ground chicken
1 large egg, lightly beaten
1/4 cup fine dry breadcrumbs
1 teaspoon salt
4 teaspoons loosely packed lemon zest, divided
1 teaspoon dried crushed rosemary, divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32 oz) containers chicken broth
5-6 tablespoons lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves

Combine first 4 ingredients, 2 teaspoons lemon zest and 1/2 teaspoon rosemary in a medium bowl. Shape into 30 (1-inch) meatballs, about 1 level tablespoon each.

Saute meatballs in two batches, in 1 tablespoon hot oil pero 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 tablespoon hot oil in Dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice and remaining 2 teaspoons lemon zest and 1/2 teaspoon rosemary. Bring to a boil. stirring ocassionally. 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.

Makes 3 quarts

Note. I only used the grated zest of 2 lemons and 4 tablespoons lemon juice.