Description
A cozy and comforting chicken noodle soup made with tender baked chicken meatballs, fresh vegetables, orzo pasta, and a bright touch of lemon.
Ingredients
- Chicken Meatballs:
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs (Panko or similar)
- 1 large egg
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1/2 cup chopped parsley
- 1/4 cup freshly grated Parmesan cheese
- Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup uncooked orzo (or other small pasta)
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Make Meatballs: Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Mix ground chicken, breadcrumbs, egg, Parmesan, parsley, salt, and pepper. Form about 15 meatballs and bake for 20 minutes until golden and cooked through.
- Cook Soup Base: Heat olive oil in a Dutch oven. Sauté onion for 5 minutes, then add garlic, carrots, and celery. Cook 5 more minutes until vegetables soften.
- Simmer: Add broth, oregano, thyme, orzo, salt, and pepper. Bring to a boil. Add baked meatballs, reduce heat, and simmer until orzo is tender, about 10 minutes.
- Finish: Stir in lemon juice and fresh parsley. Taste and adjust seasoning.
- Serve: Ladle into bowls and top with extra Parmesan if desired.
Notes
- Store in the fridge for 3–4 days in an airtight container.
- Freezes well for 4–6 months.
- For meal prep, cook orzo separately to prevent it from soaking up broth.
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 4g
- Sodium: 1094mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 103mg
