Tastes just like everyone's favorite chicken noodle soup but it's made 1000x better with chicken meatballs!
4.9 stars (34 ratings)
Ingredients
2tablespoonsolive oil, divided
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2ribscelery, diced
½teaspoondried thyme
8cupschicken stock
2bay leaves
½cuporzo pasta
1sprigrosemary
2tablespoonsfreshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
For the chicken meatballs
1poundground chicken
⅓cupPanko
¼cupfreshly grated Parmesan
½teaspoondried oregano
½teaspoondried basil
½teaspoondried parsley
¼teaspoongarlic powder
¼teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste.
Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.