Best 5 Lemon Orzo And Meatball Soup Recipes

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Indulge in the delectable symphony of flavors that is Lemon Orzo and Meatball Soup, a culinary masterpiece that combines the vibrant zest of lemon with the comforting warmth of meatballs and orzo pasta. This delightful soup is not just a meal; it's an experience that tantalizes the taste buds and nourishes the soul. Join us on a culinary journey as we explore the detailed recipes for Lemon Orzo Soup, Classic Meatballs, and the ultimate fusion of both in Lemon Orzo and Meatball Soup. Prepare to be captivated by the explosion of flavors and textures that await you in this extraordinary dish.

Let's cook with our 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

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

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.

BROTHY ORZO AND PORK MEATBALLS



Brothy Orzo and Pork Meatballs image

In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo pasta, lemon juice, and fresh dill.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 10

1 small onion
12 ounces ground pork
1 large egg, beaten
1 1/2 teaspoons fennel seeds, crushed
1/3 cup grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2/3 cup orzo
2 tablespoons fresh lemon juice, plus wedges for serving
Extra-virgin olive oil and fresh dill sprigs, for serving

Steps:

  • Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
  • In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

LEMON CHICKEN ORZO SOUP



Lemon Chicken Orzo Soup image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g

Tips:

  • For a richer flavor, use homemade chicken broth or vegetable broth instead of water.
  • If you don't have any frozen meatballs, you can make your own using ground beef, pork, or turkey.
  • You can add other vegetables to the soup, such as carrots, celery, or spinach.
  • If you like a thicker soup, you can add a cornstarch slurry or a roux.
  • Serve the soup with a sprinkle of grated Parmesan cheese or a dollop of sour cream.

Conclusion:

This lemon orzo and meatball soup is a hearty and flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy meal, give this soup a try!

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