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This is really a delicacy. I love it!
Chicken Tortilla Soup recipe.
- 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 (10 g), finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 cup white onion (150 g), diced
- ½ cup carrot (60 g), diced
- ½ cup celery (110 g), diced
- 2 cloves garlic, minced
- 8 cups chicken stock (2 L)
- 1 bay leaf
- 1 cup dry orzo pasta (145 g)
- 4 cups swiss chard (400 g), roughly chopped
- 3 tablespoons grated parmesan cheese
- kosher salt, to taste
- pepper, to taste
- 1 tablespoon lemon juice
- 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.