Lemon, Orzo, and Meatball Soup

Ingredients

• 3  carrots thinly sliced
• 64 oz chicken broth 
• 1 teaspoon rosemary dried divided crushed
• 0.3 cup breadcrumbs dry fine
• 1 large eggs lightly beaten
• 0.5 cup flat-leaf parsley leaves fresh
• 2  garlic cloves minced
• 1 pound ground chicken 
• 1 teaspoon kosher salt 
• 5 Tbsp juice of lemon 
• 4 teaspoons lemon zest divided loosely packed
• 3 tablespoons olive oil divided
• 0.8 cup orzo pasta 
• 0.3 cup parmesan cheese freshly grated
• 1 medium size onion sweet chopped

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Combine first 4 ingredients, 2 tsp. lemon zest, and 1/2 tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoonful each).
2. Saut meatballs, in 2 batches, in 1 Tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned.
3. Remove using a slotted spoon.
4. Saut onion and next 2 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and 1/2 tsp. rosemary. Bring to a boil, stirring occasionally.
5. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
6. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked.
7. Add salt and pepper to taste. Top with cheese and parsley.