Meatball Soup (Print Version)
Ingredients:
01 -
1 tablespoon extra virgin olive oil.
02 -
1 small sweet onion, diced.
03 -
2 small carrots, peeled and sliced thin.
04 -
2 cloves garlic, minced.
05 -
1/4 teaspoon dried thyme.
06 -
Salt and pepper to taste.
07 -
48 ounce carton low-sodium chicken broth.
08 -
3 tablespoons lemon juice.
09 -
1/2 cup uncooked orzo pasta.
10 -
20 cooked Italian meatballs, thawed if frozen.
11 -
1/4 cup grated Parmesan.
12 -
1/4 cup fresh chopped parsley.
Instructions:
01 -
In a Dutch oven pot, warm the olive oil over medium-high heat. Sauté the diced onion and sliced carrots for about 5 minutes, until tender. Add the minced garlic and cook until fragrant, about 20 seconds. Season with dried thyme and salt and pepper to taste.
02 -
Pour in the low-sodium chicken broth and lemon juice; bring to a boil. Add the uncooked orzo pasta and reduce the heat to medium. Gently simmer, stirring occasionally, for 8 minutes.
03 -
Add the meatballs to the pot and simmer for an additional 7 minutes until the meatballs are warmed through and the pasta is tender.
04 -
Stir in the grated Parmesan and fresh chopped parsley. Taste and add more salt and pepper if desired.
05 -
Serve the soup hot with additional Parmesan at the table if desired. Enjoy!.