Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken (or ground turkey)
  • 1/2 cup breadcrumbs (such as Panko)
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon pepper (freshly ground)
  • 1/2 cup parsley (chopped)
  • 1/4 cup Parmesan cheese (freshly ground)
  • 2 tablespoon olive oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 2 large carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 8 cups chicken broth (low sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup orzo (uncooked, or any other small pasta)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoon fresh parsley (chopped)

Instruction

  • Preheat your oven: To 425 F degrees. Line a large baking sheet with parchment paper.
  • Make meatballs: In a large bowl, combine ground chicken, Parmesan cheese, bread crumbs, parsley, egg, salt and pepper. Form into 15 meatballs, then place onto the prepared baking sheet and bake until golden and cooked through, about 20 minutes.
  • Make soup: Heat the olive oil in a large Dutch oven or soup pot. Add the onion and saute for 5 minutes until softened and translucent. Add the garlic, carrots, celery and cook for another 5 minutes until vegetables are softened. Add the chicken broth, dried herbs, orzo, salt, pepper and bring to a boil. Add the meatballs. Reduce heat and simmer until orzo is tender, about 10 minutes. Stir in lemon juice and garnish with fresh parsley.
  • Garnish and serve: Stir in lemon juice and garnish with fresh parsley. Serve with freshly grated parmesan cheese if preferred.