Chicken Meatball Soup

1 lb ground chicken

1 egg, lightly beaten

¼ c dry bread crumbs

1 tsp salt, more for taste

4 tsp lemon zest, divided

3 TBsp olive oil, divided

1 tsp dried crushed rosemary, divided

1 medium size sweet onion, chopped

3 carrots, thinly sliced

2 garlic cloves, minced

2 (32 oz) cans chicken broth

5 to 6 Tbsp fresh lemon juice

¾ c orzo pasta

Pepper

¼ c grated parmesan cheese (optional)

½ c fresh flat leaf parsley (optional)

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Combine chicken, egg, breadcrumbs, 1 tsp salt, 2 tsp lemon zest, and ½ tsp rosemary in a medium bowl.  Shape into 30 (1 inch) balls

Heat 1 TBsp olive oil in Dutch oven over medium heat. Cook half of the meatballs in hot oil until browned (3-4 minutes). Remove with slotted spoon. Add 1 Tbsp to the Dutch oven and cook the other half. Remove from pot.

Add 1 Tbsp oil to pot.  Add the onion, carrots and garlic and cook until tender (about 3 to 5 minutes). Stir in broth, lemon juice, remaining 2 tsp lemon zest and ½ tsp rosemary. Bring to a bowl, stirring occasionally.  Add orzo. Reduce heat to medium: simmer stirring occasionally, until pasta is almost tender (7-9 minutes).

Stir in meatballs; simmer, stirring occasionally, until the meatballs are cooked through (5-7 minutes).  Season with salt and pepper to taste.

Top servings with cheese and parsley.