Description
This light and creamy chicken and orzo soup features flavorful meatballs and fresh vegetables, making it a comforting meal any time of the year.
Ingredients
Units
Scale
- 1 cup (240 ml) minced chicken
- 1 cup (240 ml) bread crumbs
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 egg
- 2 cloves of garlic, grated
- 1/4 cup (60 ml) grated parmesan cheese
- Salt and freshly grated pepper, to taste
- 2 tbsp olive oil
- 1/2 cup (120 ml) orzo
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, finely chopped
- 4 cups (960 ml) chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
- In a mixing bowl, combine minced chicken, bread crumbs, cumin powder, chili powder, egg, garlic, parmesan cheese, salt, and pepper. Mix until everything is well combined.
- Form the mixture into small meatballs and set aside.
- Heat olive oil in a pan over medium heat. Add the meatballs and fry until they are golden brown on all sides. Remove and set aside.
- In a large pot, add the diced carrot, celery, and onion. Sauté for about 5 minutes until the vegetables are soft.
- Add the chicken broth, dried thyme, and bay leaf to the pot. Bring to a boil.
- Add the orzo and meatballs to the boiling broth. Reduce the heat to a simmer and cook for 10-12 minutes, or until the orzo is tender and the meatballs are cooked through.
- Remove the bay leaf. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a different texture, you can substitute orzo with noodles or spaghetti.
- The meatballs can be made in advance and stored in the refrigerator for up to 2 days.
- Serve the soup with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 750
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 85