In a large bowl, mix together chicken, sausage, bread crumbs, Parmigiano Reggiano cheese, egg, garlic, lemon zest, and salt until well combined. Form into 48 small meatballs; set aside.
Homemade garlic-lemon meatballs are the perfect addition to this savory orzo and vegetable-based Italian Wedding Soup.
Servings and Ingredients
|1 lbs.||lean ground chicken|
|½ lbs.||lean ground pork|
|½ c.||Hy-Vee Italian-seasoned bread crumbs|
|½ c.||Parmigiano Reggiano cheese, freshly grated, plus additional for garnish|
|1||Hy-Vee large egg|
|3 clove(s)||garlic, minced|
|1 tsp.||lemon zest|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|2 tbsp.||Gustare Vita olive oil|
|1||yellow onion, chopped|
|3||carrots, peeled and chopped|
|3 stalk(s)||celery, chopped|
|1 tbsp.||fresh lemon juice|
|1 tsp.||Hy-Vee dried thyme leaves|
|2||(32-oz. each) containers Hy-Vee 33%-reduced-sodium chicken broth|
|¾ c.||Gustare Vita organic orzo, dry|
|2 c.||fresh baby spinach|
|Lemon wedges, for serving|
|Fresh thyme, for garnish|
Things To Grab
- Large bowl
- Large stockpot
In a large stockpot, heat olive oil over medium heat. Sear meatballs in batches for about 2 to 4 minutes on each side or until golden-brown. Remove from stockpot and set aside.
Add onion, carrot, celery, and lemon juice to stockpot, scraping up any brown bits from the bottom of pot. Sprinkle with dried thyme leaves and saute 5 minutes or until onions have softened. Add chicken broth and meatballs to stockpot and bring to a boil. Reduce to a simmer. Simmer 12 minutes or until orzo is al dente and meatballs are cooked through (165 degrees).
Remove soup from heat. Stir in spinach. Divide soup between 8 serving bowls and serve garnished with additional Parmigiano Reggiano cheese, fresh lemon wedges, and thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 95mg
- Sodium: 1050mg
- Total Carbohydrates: 23g
- Protein: 23g
Hy-Vee Test Kitchen