Ingredients
Equipment
Method
- Start by placing the chicken in a large bowl. Season it generously with kosher salt and pepper. Add the minced garlic, parmesan, breadcrumbs, and herbs. Gently mix everything until just combined. You want to avoid overmixing, which can lead to tough meatballs. Roll this mixture into 1-inch meatballs, setting them aside on a plate.
- Next, heat the olive oil in a large stock pot over medium heat. Once hot, add the meatballs in a single layer. Allow them to brown without moving them for about 3 to 4 minutes. This step creates a beautiful crust. Carefully flip the meatballs and brown the other side for an additional 3 to 4 minutes. Keep tossing them gently to ensure even cooking. Once browned, transfer the meatballs to a plate.
- In the same pot, add the butter, along with the diced onions, carrots, celery, and another dose of minced garlic. Season with a pinch of salt and pepper. Cook these aromatic vegetables until they soften, about 6 to 8 minutes. This step is crucial for building a flavorful base.
- Now, pour in 7 cups of chicken stock and add the parmesan rind. This rind is a game-changer, infusing the broth with rich flavor. Return the meatballs to the pot and bring the mixture to a boil. Once boiling, reduce it to a simmer.
- If you have the time, consider covering the pot and letting it simmer for 10 to 20 minutes. This extra simmering time enhances the flavors, making the soup even more delightful. However, if you’re short on time, you can proceed to the next step.
- Stir in the orzo pasta and cook uncovered. Stir occasionally until the pasta is al dente, which should take around 8 minutes. Keep an eye on it to prevent overcooking.
- As the soup finishes cooking, add a spritz of fresh lemon to the pot, stirring to incorporate. This brightens up the flavors beautifully.
- Serve your Chicken Meatball Orzo Soup hot, topped with fresh parsley. Enjoy the comforting flavors and the love that went into making it!
- For meal prep, consider cooking the orzo separately according to package directions. Store it in the fridge separately from the soup, combining them when reheating for the best texture.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
You can freeze the soup without the orzo for up to 2 months. Just cook the orzo fresh when you're ready to serve.
Serve with crusty bread or a fresh green salad for a complete meal.
Feel free to add other vegetables like spinach or kale for extra nutrition.
Use the best quality chicken and stock you can find for a richer flavor.
If your soup is too thick, add more stock or water until the desired consistency is reached.