Vegetable Soup With Chicken Meatballs
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 946.36 ml chicken stock (homemade is best)
- 411.06 g can whole tomatoes, cut up and include juice
- 118.29 ml chopped yellow onion
- 1 small zucchini, chopped
- 1 celery rib, chopped
- 1 carrot, chopped
- 1-2 garlic clove, minced
- 2.46 ml dried oregano
- 2.46 ml salt, to taste
- fresh ground black pepper
- 59.14 ml orzo pasta
-
Chicken Meatballs
- 566.99 g ground chicken
- 236.59 ml dried coarse breadcrumbs
- 59.14 ml chopped fresh parsley
- 29.58 ml finely chopped yellow onions
- 1-2 garlic clove, minced
- 2.46 ml salt
- 1.23 ml dried allspice
- 1.23 ml dried sage
- 0.61 ml fresh ground black pepper
directions
- Make the meatballs: in a big bowl, mix together all the meatball ingredients.
- Cover and refrigerate for 30 minutes for easier handling.
- Using floured hands, form the mixture into 1 ½ inch balls.
- Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
- Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
- Decrease heat to med-low and simmer, covered, for 10 minutes.
- Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.
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