Vegetable Soup With Chicken Meatballs

"A different meatball soup"
 
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Ready In:
2hrs
Ingredients:
20
Serves:
4
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ingredients

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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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