It’s getting to be soup weather. Oh how I love a great bowl of soup, filled with delicious vegetables, a bit of meat and rice, pasta or other grain. I have to give credit to “Southern Living” for the original recipe for the soup I’m posting about today. I can’t leave a recipe alone, so I did make some changes and additions. I hope you’ll try this,comforting, filling and nutritious. Pair it with a nice tossed green salad, warm crusty bread and you’ve got a simple, delicious meal. And I’m also including a wonderful pumpkin spice cake for dessert, so yummy, it just screams Autumn!
Lemon, Orzo and Meatball Soup
1 pound ground chicken
1 beaten egg
1 teaspoon sea salt
1/4 cup panko crumbs ( used these instead of regular breadcrumbs because I think it makes the meatballs lighter)
1/4 cup grated parmesan cheese
4 teaspoons fresh lemon zest
1 teaspoon Italian seasoning blend ( I use Sangre de Cristo Spice Company Italian Spice blend….available at Island Natural Foods)
3 tablespoons olive oil
1 medium onion chopped
3 carrots, thinly slice
2 cloves garlic, finely minced
2 32ounce boxes of chicken broth
6 tablespoons lemon juice
1 teaspoon Italian seasoning blend
3/4 cup orzo pasta
1/2 cup chopped flat leaf parsley
1/4 cup grated parmesan cheese
Combine the first seven ingredients in a bowl and mix well. Form the meat mixture into 1 inch balls and brown in olive oil. Remove, drain on paper toweling and set aside. Brown onion in the remaining in the same pan that you used for the meatballs. Add the broth, lemon juice and the Italian seasoning. Simmer for 20 minutes. Add the orzo, reduce the heat and simmer for 10 minutes. Place the meatballs back in the pan with the stock mixture and simer on low heat for 20 minutes. Top each serving with chopped parsley and a sprinkle of grated parmesan cheese, some freshly ground black pepper is great too!
Pumpkin Spice Cake
Preheat the oven to 350 degrees.
1 1/2 sticks butter
2 1/4 all purpose, unbleached flour
2 teaspoons baking powder
2 teaspoon cinnamon
3/4 teaspon allspice
1/2 teaspoon salt
1 1/4 cup canned pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cup sugar
3 large eggs.
ICING:
3 tablespoons buttermilk
1 1/2 cups confectioners sugar
Grease a bundt pan. In a medium bowl, mix the flour, baking powder and spices, blending well. In another bowl whisk the pumpkin, butter milk and vanilla together. In a large mixing bowl beat the butter and sugar. Add the eggs, one at a time and mix well. Add the flour mixture, one cup at a time, alternating with the pumpkin mixture, one cup at a time until all ingredients are well blended. Pour the batter into the prepared bundt pan and bake for 50 minutes. Turn the cake out onto a serving platter.
Whisk the buttermilk and confectioner’s sugar together in a bowl. Drizzle over the top of the cake and serve.
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