Chicken Meatball Orzo Soup

 

Another Sunday, another soup!  I found a recipe for Chicken Meatball Orzo Soup that looked delicious and pretty easy to make.  I started this around 4:30 making the meatballs and while they were browning I prepped the vegetables. I definitely let the soup simmer with the top on for more flavor.  

One of the best things about making soup on Sunday is that I will have leftovers for lunches. 

Chicken Meatballs

1 pound lean ground chicken

kosher salt and pepper

2 garlic cloves, minced

½ cup finely grated parmesan

½ cup seasoned breadcrumbs

⅓ cup chopped fresh basil 

1 tablespoon olive oil

Soup

3 tablespoons unsalted butter

1 sweet onion, diced

2 carrots, finely grated

2 celery sticks, diced

3 garlic cloves, minced

kosher salt and pepper

½ teaspoon poultry seasoning

7 to 8 cups chicken stock

1 parmesan cheese rind

1 cup uncooked orzo pasta

lemon wedges, for spritzing

fresh parsley, for topping

Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs.

Heat the olive oil in a large stock pot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Transfer them to a plate to start the soup in the same pot!

Add the butter to the pot, along with the onions, carrots, celery, garlic and a big pinch of salt and pepper. Cook until softened, about 6 to 8 minutes. Add in 7 cups of chicken stock and the parmesan rind. Add in the meatballs. Bring the mixture to a boil, then reduce it to a simmer. If you have the time, you can cover it and simmer for 10 to 20 minutes to develop the flavor more. If not, move to the orzo step!

Stir in the orzo pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.

Add a spritz of lemon to the pot and stir. Serve the soup topped with fresh parsley.