This Lemon Orzo Meatball soup is hearty from the pasta and meatballs, but with a light and lemony broth. Delicious on a cold and dreary day!
Paul: what’s the first thing you would do, if elected President?
Haley: everyone has to wear pink on Fridays.
Trevor: farmers aren’t allowed to grow broccoli.
Me: way to dream big, kids.
We have some great discussions at our dinner table, and of course, the Presidency is a hot topic right now. But at seven and nine years old, the kids aren’t interested in policy and foreign affairs. (Goodness, half the time I’m not!) They want to know about the White House personal chef and rose garden << the important stuff. I’d love to take them there some day.
As Trevor was inhaling this soup, he asked if the President has his own lemon tree?
Me: oh, I’m sure he does.
Trevor: then you should email him this recipe.
I don’t think there’s much chance of that happening, but you all should make this! It’s hearty from the pasta and meatballs, but the broth is light and lemony. Delicious on a cold and dreary day!
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion, diced
- 2 small carrots, peeled and sliced thin
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- salt and pepper
- 1 carton (48 ounce) low sodium chicken broth
- 3 tablespoons lemon juice
- 1/2 cup orzo pasta
- 20 cooked Italian meatballs, thawed if frozen
- 1/4 cup grated Parmesan
- 1/4 cup fresh chopped parsley
- In a Dutch oven pot, warm olive oil over medium-high. Saute onion, carrots, and garlic for about 5 minutes, until tender. Season with the thyme and salt and pepper to taste. Pour in the chicken broth and lemon juice; bring to a boil. Add orzo and reduce heat to medium; simmer, stirring occasionally for 8 minutes.
- Add the meatballs to the pot and simmer for an additional 7 minutes until meatballs are warmed through and the pasta is tender. Stir in the Parmesan and parsley. Taste and add a couple more grinds of salt and pepper, if desired.
- Serve with a little more Parmesan at the table.