Lemon, Orzo, and Meatball Soup

Lemon, Orzo and Meatball Soup is our hearty version of chicken noodle soup, which includes orzo pasta with small grains and savory chicken meatballs.
Combine the first 4 ingredients, 2 teaspoons each, and place the lemon zest and 1/2 teaspoon rosemary in a medium bowl. Form 30 meatballs (1 inch thick) (about 1 tablespoon each).Saute the meatballs in 2 servings with 1 tablespoon of oil added. Heat the oil for each serving in a roasting pan over medium heat for 3-4 minutes or until lightly browned. Remove with a slotted spoon.Saute the onion and the next 2 ingredients in the remaining 1 tablespoon. Heat the oil in a roasting pan over medium-high heat for 3-5 minutes or until tender. Add the broth, lemon juice, remaining 2 tsp zest and 1/2 tsp rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7-9 minutes or until pasta is almost tender.Add the meatballs; simmer, stirring occasionally, for 5-7 minutes or until the meatballs are fully cooked. Add salt and pepper to taste. Sprinkle cheese and parsley on top.