Soup: United States – Sunny Lemon-Dill Orzo Spinach Broth

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small shallot, finely chopped
1 small carrot, finely diced (optional)
2 cloves garlic, minced
6 cups (1.4 liters) low-sodium chicken broth
1 Parmesan rind (about 2 inches, optional)
3 wide strips lemon zest
1 cup (170 g) orzo pasta
4 cups (120 g) packed baby spinach, roughly chopped
3 tbsp (45 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 / 4 tsp red pepper flakes (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing
Shaved Parmesan, for serving (optional)

Instructions

Warm olive oil in a pot over medium heat. Add shallot (and carrot, if using) and cook until translucent and slightly tender, 3–4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Add chicken broth, Parmesan rind (if using), and lemon zest strips. Bring to a gentle simmer and cook 8–10 minutes to infuse.
Stir in orzo and simmer, stirring occasionally, until al dente, 8–10 minutes.
Remove and discard the Parmesan rind and lemon zest. Stir in spinach until just wilted, 1–2 minutes.
Off heat, add lemon juice, dill, and parsley. Season with salt, black pepper, and red pepper flakes (if using).
Ladle into bowls, finish with a drizzle of olive oil and shaved Parmesan if desired, and serve alongside turkey meatballs.