Go Back

Keith Jackie
Course Main
Cuisine American-Italian


  • 1 whole chicken cut up in pieces
  • 6 oz ground turkey
  • 1 tsp garlic crushed
  • 1//2 C diced onion
  • ½ C celery finely diced
  • 1 tsp parsley flakes
  • ¼ C bread crumbs
  • ¼ C vegetable oil
  • 1 egg
  • ½ C Parmesan cheese
  • 4 oz fresh spinach
  • 6 oz orzo pasta
  • 1 carrot diced
  • 2 TBSP chicken base
  • Salt
  • Pepper


For Chicken Broth:

  • Preheat oven to 400 degrees
  • Place cut up chicken in baking dish and salt and pepper
  • Place ½ C water in bottom of pan.
  • Place chicken in oven for 15 minutes uncovered.
  • Remove from oven and cover with foil and turn oven down to 350 degrees and cook for 45 minutes.
  • Remove chicken from pan and allow to cool.
  • Save chicken stock from bottom of pan.
  • (This process can be done a day or two in advance)

For the meatballs:

  • In a bowl combine the turkey, egg, garlic, bread crumbs and 2 TBSP of Parmesan cheese.
  • Mix until well combined.
  • Form small meatballs by using a teaspoon and rolling meat into round balls.
  • Place meatballs in sauté pan and cook until browned, over medium heat (about 15 minutes).
  • Remove from heat and set aside.
  • In a large stock pot, place oil, onions, celery, and carrot and sauté over medium heat for 15 minutes.
  • Add chicken base and liquid saved from roasting chicken, cook for 5 minutes.
  • Add 3 quarts of water and allow to come to boil.
  • Allow to simmer over medium heat for 30 minutes
  • Add orzo, diced chicken and cook until pasta is done.
  • Remove from heat and add roughly chopped spinach and meatballs.
  • Allow to sit covered for 5 minutes.
  • Serve in bowls and top with grated Parmesan cheese (optional)