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Chicken Meatball Soup

by Rie McClenny

Inspired by damndelicious.net

Ingredients

for 6 servings

Chicken Meatballs

  • 1 lb
    ground chicken (455 g)
  • ½ cup
    panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup
    grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup
    fresh parsley, finely chopped (10 g)
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    pepper

Soup

  • 2 tablespoons
    olive oil, divided
  • 1 cup
    white onion, diced (150 g)
  • ½ cup
    carrot, diced (60 g)
  • ½ cup
    celery, diced (110 g)
  • 2 cloves garlic, minced
  • 8 cups
    chicken stock (1.9 L)
  • 1 bay leaf
  • 1 cup
    dry orzo pasta (145 g)
  • 4 cups
    swiss chard, roughly chopped (400 g)
  • 3 tablespoons
    grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon
    lemon juice

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Preparation

  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!
 

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