Lemon Orzo and Meatball Soup
Brighten up your meal with this refreshing and comforting Lemon Orzo and Meatball Soup! Packed with tender, homemade chicken (or turkey) meatballs, vibrant vegetables, and delicate orzo pasta, this zesty soup is infused with fresh lemon juice, zest, and fragrant dill for a burst of citrusy flavor. Baby spinach adds a pop of color and nutrients, making this hearty soup as wholesome as it is flavorful. Ready in under an hour, this one-pot recipe is perfect for a cozy weeknight dinner or your next comforting meal. Serve it with a sprinkle of Parmesan and a slice of crusty bread to complete the experience. Your taste buds will thank you!
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Recipe Information
Ingredients
- 1 lb Ground chicken or turkey
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
- 0.25 cup Parmesan cheese, grated
- 1 tsp Dried parsley
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 8 cups Chicken broth
- 1 cup Orzo pasta
- 0.25 cup Lemon juice
- 1 tbsp Lemon zest
- 2 tbsp Fresh dill, chopped
- 4 cups Baby spinach
Instructions
In a large mixing bowl, combine the ground chicken (or turkey), breadcrumbs, egg, minced garlic, Parmesan cheese, dried parsley, 1 tsp salt, and 0.5 tsp black pepper. Mix well until evenly combined.
Form the mixture into small 1-inch meatballs and place them on a plate or tray.
Heat the olive oil in a large soup pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove the meatballs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and return the meatballs to the pot.
Add the orzo pasta to the soup and cook for 8-10 minutes, or until the orzo is al dente.
Stir in the lemon juice, lemon zest, and dill. Taste the soup and adjust seasoning with the remaining 1 tsp salt and 0.5 tsp black pepper, if needed.
Add the baby spinach to the pot and stir until wilted, about 1 minute.
Serve the soup hot, garnished with extra dill or Parmesan cheese, if desired.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 11055 mg | 481% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 25.9 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 787 mg | 61% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
