CHICKEN MEATBALL SOUP RECIPE BY TASTY
Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice
Provided by Rie McClenny
Categories Lunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams
ITALIAN CHICKEN MEATBALL SOUP WITH BARLEY
This soup bursts with flavor. Now that I've moved back to "The Great Northwest", it has become a favorite on rainy, gray days. Serve with crusty bread and a salad of spinach and tomatoes topped with toasted pine nuts.
Provided by Northwest Lynnie
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Mix seasonings and dried herbs in a small bowl.
- Rinse barley and drain it.
- Combine barley in a large soup pot with the 9 cups of chicken broth, about HALF the herb mixture, and 3 of the cloves of crushed garlic.
- Bring to a simmer and cook covered for 30 minutes.
- Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
- When the barley/broth mixture has simmered for 30 minutes, add in the remaining 3 crushed garlic cloves, the rest of the seasonings and dried herb mixture, the meatballs, and the carrots and onion.
- Bring soup back to a low simmer, and cook for another 30 minutes, stirring gently every 10 or 15 minutes so meatballs won't stick to the bottom or break apart.
- Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.
Nutrition Facts : Calories 440.3, Fat 18.5, SaturatedFat 5.9, Cholesterol 103, Sodium 828.5, Carbohydrate 40.1, Fiber 5.4, Sugar 4.5, Protein 30.1
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