Mini Meatball and Orzo Soup is a cozy bowl of savory broth with Italian sausage meatballs and orzo pasta.
Author: Jess Smith via Inquiring Chef
12ozItalian Sausage, rolled into 1-inch balls (see note)
1small Onion, chopped
10ozCarrots, sliced into rounds
Chopped parsley, for serving
Grated Parmesan Cheese, for serving
Heat a Dutch oven over medium high heat. Add olive oil and then meatballs. Cook meatballs, stirring every couple minutes, until browned on all sides, ~5 minutes total. Transfer meatballs to a paper-towel lined plate.
To the heated Dutch oven, add onion and carrots. Saute until onions are starting to soften, 2 to 3 minutes.
Add oregano and orzo pasta and saute for 1 minute.
Pour chicken stock into pan and bring to a simmer. Add meatballs back to soup.
Simmer soup until carrots and pasta are tender, 6 to 8 minutes.
Squeeze lemon juice into soup. Taste and season with some salt and pepper.
Ladle soup into bowls. Top bowls with parsley and cheese.
If the sausage is too sticky / loose to easily roll into balls, add some breadcrumbs (Italian breadcrumbs or panic breadcrumbs will work).