Grab your spoon and get ready to dive into a big bowl of hearty, yet surprisingly light chicken meatball soup. A light salad and a hunk of crusty Italian bread will make it a meal!
- 1 lb ground chicken
- 1 egg, lightly beaten
- 1/4 cup whole milk
- 1/3 cup panko or regular breadcrumbs
- 1/4 cup parmesan cheese, grated
- 2 tsp dried Italian seasoning
- 1 tsp garlic powder
- 2 Tbsp fresh parsley, minced
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil, divided
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 8 oz baby carrots (2-3 chopped carrots can be substituted)
- 3/4 cup dry white wine
- 5 cups chicken stock
- 1 cup dried orzo
- 1/4 cup fresh parsley, minced
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- parmesan cheese, grated (for topping)
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Combine all ingredients in a bowl and mix to combine (I recommend mixing with your hands). Take care not to overmix or the meatballs will become tough.
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Roll out heaping tablespoon-size meatballs and set aside (you should have about 24 meatballs). Heat 2 Tbsp olive oil in a dutch oven or heavy bottomed pot and add meatballs to the pan.
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Brown the meatballs over med heat, 3-4 mins. Remove to a plate and reserve.
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Add the remaining olive oil to the pot without cleaning, just scraping up the brown bits. Add the onion to the pot and saute until softened, about 3-4 mins.
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Stir in the garlic, celery, and carrots and cook for 2-3 mins. Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins.
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Add the stock, orzo, parsley, salt, and pepper. Cover, bring to a boil and reduce to a simmer and cook for about 15 mins or until the orzo is cooked through.
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Uncover and gently stir in the meatballs. Simmer on low until the meatballs are heated through. Serve topped with a sprinkle of parmesan cheese and parsley if desired.
- Keep the meatballs round and uniform in size so they cook evenly.
- Don't worry about fully cooking the meatballs as you brown them, they will finish cooking in the soup as it simmers.
- The orzo will absorb stock as it cooks. Add additional stock to thin.
- Be sure to taste and adjust the seasoning before serving.
- This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if desired.