Chicken Meatball Soup
Chicken Meatball Soup
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Watch the recipe video here:
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Posted by Tasty on Saturday, July 20, 2019
