Chicken Meatball Orzo Soup
Since January is National Soup Month, I’ve been trying to experiment and make different kinds of soup to celebrate, and to expand my cooking skills. I had some ground chicken in the freezer that I wanted to use up so I went out in search of delicious recipes and came across this one on Allrecipes, and it sounded amazing! I don’t cook with orzo nearly enough and I was excited for and excuse to use it. I love, love, love anything lemon, and it came through perfectly in this soup but wasn’t overwhelming. I scaled down the recipe to make only two servings for myself, but I was kicking myself, because I could have eaten this for days! A definite winner in my book, and I will be making this again before the cold weather is gone…and I suggest you try it as well!
Chicken Meatball Orzo Soup
Source: Allrecipes
Ingredients
- 1 lb ground chicken
- 1/4 cup plain breadcrumbs
- 4 (14 ounce) cans chicken broth
- 1 small zucchini, shredded
- 3/4 cup orzo pasta
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley flakes
- 1/4 cup lemon juice
- 3 eggs
Preparation
- Combine chicken, 1 egg and breadcrumbs in a bowl until well combined. Using hands or small cookie scoop, form into round balls.
- Heat a skillet over medium-high heat, and cook meatballs until browned on all sides and cooked through.
- Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
- In a bowl, beat together lemon juice and 2 eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
Now that I'm getting into soups I'm always looking for new ones. This sounds right up our alley. Thanks!