Description
A comforting and creamy soup featuring tender chicken meatballs and orzo pasta in a rich, savory broth.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Parmesan, oregano, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Pour in chicken broth and bring to a boil. Add orzo and cook for 8-10 minutes until tender.
- Return meatballs to the pot and stir in heavy cream. Simmer for 5 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.