Chicken Meatball Soup With Orzo
Equipment
- Large soup pot
- Mixing bowls
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
For The Chicken Meatballs
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For The Soup
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 cups spinach chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare The Chicken Meatballs
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.
Cook The Meatballs
- Heat olive oil in a large soup pot over medium heat. Add the meatballs to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
Prepare The Soup Base
- In the same pot, add diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add Broth And Orzo
- Pour in chicken broth and bring to a boil. Stir in orzo pasta and let simmer until the pasta is cooked al dente, about 8-10 minutes.
Combine Everything
- Return the cooked meatballs to the pot. Stir in chopped spinach and let it wilt into the soup. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.