Creamy Lemon Orzo With Chicken Meatballs And Asparagus

Description

This Creamy Lemon Orzo With Chicken Meatballs And Asparagus is cozy, creamy, and bright with tender chicken meatballs, fresh asparagus, lemon, and parmesan in every bite. The orzo cooks right in the same pot, soaking up the broth and turning into a rich, creamy dinner that still feels fresh for spring. This homemade version uses real broth, heavy whipping cream, parmesan, and simple seasonings instead of boxed sauces or unnecessary additives. The chicken meatballs add protein, the asparagus adds fresh vegetables, and the lemon keeps the creamy sauce balanced instead of heavy.

Ingredients

Chicken Meatballs

• 1 lb of Ground Chicken
• 1 Large Egg
• 1/2 Cup of Breadcrumbs
• 1/4 Cup of Grated Parmesan
• 1 Zest of Lemon
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Dried Parsley
• 1 Teaspoon of Salt

Orzo with Sauce

• 1 Bunch of Asparagus
• 1 Shallot
• 3 Minced of Garlic Clove(s)
• 1 Tablespoon of Olive Oil
• 1 lb of Orzo
• 4 Cups of Bone Broth
• 2 Tablespoons of Fresh Lemon Juice
• 1/2 Teaspoon of Salt
• 1 Cup of Heavy Whipping Cream
• 1 Cup of Grated Parmesan
• 2 Tablespoons of Butter

Equipment

• Large Mixing Bowl
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Zester
• Non Toxic Cutting Board
• Non Toxic Knife
• Slotted Spoon or Tongs
• Stock Pot/Dutch Oven

Instructions

• Trim and chop the asparagus into 1 inch pieces, finely dice the shallot, mince the garlic, zest the lemon, and juice the lemon.
• Add the ground chicken, egg, breadcrumbs, Parmesan cheese, lemon zest, garlic powder, dried parsley and salt to a large mixing bowl.
• Mix gently until just combined, then roll the mixture into 1 to 1½ inch meatballs.
• Heat the olive oil in a Dutch Oven over medium heat.
• Add the meatballs to the pot in a single layer and sear for 2 to 3 minutes per side, until lightly golden on the outside.
• Move the seared meatballs to one side of the pot.
• Add the finely diced shallot to the open side of the pot and cook for 2 to 3 minutes, stirring often, until softened.
• Add the minced garlic and cook for 30 seconds.
• Add the orzo and stir gently around the meatballs for 1 to 2 minutes, until lightly toasted.
• Pour in the chicken broth, fresh lemon juice, and salt.
• Stir carefully so the orzo is covered in broth and the meatballs stay nestled in the pot.
• Cover the pot with the lid and simmer over medium low heat for 6 minutes.
• Stir gently around the meatballs so the orzo cooks evenly and does not stick.
• Add the chopped asparagus, cover again, and simmer for 5 to 6 minutes, until the orzo is tender, the asparagus is tender, and the chicken meatballs reach 165°F.
• Reduce the heat to low.
• Add the cold heavy whipping cream, grated Parmesan cheese, and butter.
• Stir gently until the butter melts, the Parmesan cheese blends into the sauce, and the orzo becomes creamy.
• Simmer uncovered for 2 to 3 minutes, stirring often, until the sauce slightly thickens.
• Top with additional Parmesan cheese and serve warm.

Notes