Greek Meatball Lemon Rice Soup

Lemon Rice Meatball Soup

• 2 quarts chicken broth
• 1 onion, diced
• 1 tablespoon olive oil
• 1 pound frozen meatballs
• ½ cup basmati rice, rinsed and drained thoroughly
• ⅛-¼ cup lemon juice
• Zest of 1 lemon
• ¾ cup fresh parsley, chopped
• Pecorino Romano cheese, grated
• Salt and fresh ground black pepper

1. In a large Dutch oven or soup pot, heat the olive oil over medium heat
2. Drop in the onions and cook for 5 minutes
3. Add the meatballs and continue cooking for 2 minutes
4. Stir in the rice and mix well
5. Add ½ cup parsley and lemon zest
6. Pour in broth and bring to a boil
7. Reduce heat, cover and let simmer for 20 to 25 minutes
8. Add lemon juice and taste
9. Stir in remaining ¼ cup parsley and stir
10. Taste for seasoning and top with grated Pecorino Romano

Recipe by eSoupRecipes at http://esouprecipes.com/greek-meatball-lemon-rice-soup

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