Italian Chicken Meatball and Orzo Soup

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper
• 6 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small diced onion
• 2 cloves minced garlic
• 1 cup orzo pasta
• 2 cups baby spinach

Steps

1. 1 In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, parsley, oregano, garlic powder, salt, and pepper. Form into 1-inch balls.
2. 2 Bring broth to a simmer in a large pot. Gently add meatballs and cook until they float, about 8 minutes.
3. 3 Add carrots, celery, onion, and garlic to the pot, simmering for 10 minutes.
4. 4 Stir in orzo and cook until al dente, about 8-10 minutes.
5. 5 Add spinach and cook just until wilted.
6. 6 Serve hot, garnished with more Parmesan and parsley if desired.

Equipment

• Large pot
• Slotted spoon

Variations

• Substitute turkey for chicken.
• Add a splash of red wine with the broth for depth of flavor.

Substitutions

• Use panko breadcrumbs for a lighter texture.
• Substitute ground beef if chicken isn't available.

Pairings

• Crusty Italian bread
• Garlic bread
• Side Caesar salad

Nutrition

Tips

• For extra flavor, brown the meatballs in a skillet before adding to the soup.
• Make ahead and store in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Pair with a glass of crisp white wine.

FAQ