1 pound ground chicken 1 large egg ¼ cup breadcrumbs 1 teaspoon salt 4 teaspoons lemon zest 1 teaspoon dried rosemary 3 tablespoons olive oil 1 medium sweet onion, chopped 3 carrots, thinly sliced
– 2 garlic cloves, minced – 2 (32-ounce) containers chicken broth – 5 to 6 tablespoons lemon juice – ¾ cup orzo pasta – ¼ cup grated Parmesan cheese – ½ cup fresh parsley leave
Mix ground chicken, beaten egg, breadcrumbs, salt, 2 teaspoons lemon zest, and ½ teaspoon rosemary in a bowl. Shape into small meatballs.
Cook meatballs in batches in a pot with 1 tablespoon hot oil until browned.
1. Remove from pot. 2. In the same pot, cook chopped onion, carrots, and garlic in remaining oil until soft.
Add broth, lemon juice, remaining lemon zest, and rosemary. Bring to a boil, then add orzo. Simmer until pasta is almost tender.
1. Stir in cooked meatballs and simmer until they're fully cooked. Season with salt and pepper. Serve topped with grated Parmesan and parsley.