Chicken Meatball and Orzo Soup
By Paula Deen
JUMP TO RECIPERecipe from Cooking with Paula Deen magazine.
Difficulty: Medium
Servings: 6
Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup panko bread crumbs
- 1/4 cup Freshly grated Parmesan
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon Vegetable oil
Soup
- 2 (32-ounce) cartons low-sodium chicken broth
- 3 large carrots, sliced
- 1 medium white onion, diced
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 cup orzo
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Kosher salt
Garnish
- fresh dill
- fresh parsley
Directions
For Meatballs
In a large bowl, gently stir together chicken, bread crumbs, cheese, salt, Italian seasonings, and garlic powder. Scoop mixture by heaping tablespoonfuls, and shape into balls.
In a large Dutch oven, heat oil over medium-high heat. Cook meatballs in batches, turning frequently, until browned. Remove meatballs from pot.
For Soup
Add broth, carrots, onion, celery, garlic, and bay leaves to pot; bring to a boil. Reduce heat, and simmer for 30 minutes. Add meatballs; cook for 5 minutes. Stir in orzo, lemon zest and juice, and salt; cook until orzo is tender, about 10 minutes.
Serve immediately. Garnish with dill and parsley, if desired.