Chicken Meatball Soup

Soup

• 1 tablespoon olive oil
• 1 cup diced white onion(150 g)
• ½ cup diced carrots(60 g)
• ½ cup diced celery(110 g)
• 2 cloves garlic, minced
• 8 cups chicken stock(2 L)
• 1 dried bay leaf
• 1 cup dried orzo pasta(145 g)
• 4 cups roughly chopped Swiss chard(400 g)
• 3 tablespoons grated parmesan cheese
• kosher salt, to taste
• black pepper, to taste
• 1 tablespoon lemon juice

• Preparation

  1. Make the meatballs: In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then roll into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat the olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. Make the soup: 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.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes, until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!