Best Lemon Orzo And Meatball Soup Recipes

ITALIAN MEATBALL SOUP WITH ORZO

Italian Meatball Soup with Orzo image

With pre-made meatballs, orzo pasta and a savoury fire roasted tomato broth, this Italian meatball soup is full of flavour.

Provided by Deanna

Categories Soup

Time 1h

Number Of Ingredients 14

Ingredients

2 Tbsp Olive oil
1 Cup diced yellow onion (1 medium onion)
1 Cup diced carrots (2 medium carrots)
3 cloves garlic (minced)
6 Cups chicken broth
1 15-oz can fire roasted tomatoes
2 tsp dried oregano
1 tsp dried basil
2 bay leaves
1 Pound fresh or frozen meatballs (about 1 inch diameter)
1 2-inch square parmesan rind (or ¼ cup shredded parmesan, plus more for garnish)
1 Cup orzo pasta (dry)
¼ Cup chopped italian parsley (plus more for garnish)
¼ Cup chopped basil (plus more for garnish)

Steps:

Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
Serve immediately topped with additional chopped herbs and shredded parmesan.

Nutrition Facts : Calories 551 kcal, Carbohydrate 37 g, Protein 27 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1385 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.