Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 1/2 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • 1 pound ground chicken
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  • Serve immediately.