Photo: Melina Hammer; Styling: Buffy Hargett

My day of wreath making made me hungry for homemade chicken soup. Luckily my October 2013 issue of Southern Living had the perfect recipe. The lemony flavor is brightened by a burst of rosemary goodness in the meatballs. Definitely a 5-star recipe!

Lemon, Orzo, and Meatball Soup

Yield: Makes about 3 qt.

 Ingredients

• 1 pound ground chicken
• 1 large egg, lightly beaten 
• 1/4 cup fine, dry breadcrumbs
• 1 teaspoon kosher salt
• 4 teaspoons loosely packed lemon zest, divided
• 1 teaspoon dried crushed rosemary, divided
• 3 tablespoons olive oil, divided 
• 1 medium-size sweet onion, chopped 
• 3 carrots, thinly sliced 
• 2 garlic cloves, minced
• 2 (32-oz.) containers chicken broth 
• 5 to 6 Tbsp. lemon juice 
• 3/4 cup orzo pasta
• 1/4 cup freshly grated Parmesan cheese 
• 1/2 cup fresh flat-leaf parsley leaves

Preparation

1. 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. 2. Sauté 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. Remove using a slotted spoon.
3. 3. Sauté 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. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
4. 4. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013