Vegetable Soup With Chicken Meatballs |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A different meatball soup Ingredients:
4 cups chicken stock (homemade is best) |
1 (14 1/2 ounce) can whole tomatoes, cut up and include juice |
1/2 cup chopped yellow onion |
1 small zucchini, chopped |
1 celery rib, chopped |
1 carrot, chopped |
1 -2 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon salt, to taste |
fresh ground black pepper |
1/4 cup orzo pasta |
1 1/4 lbs ground chicken |
1 cup dried coarse breadcrumbs |
1/4 cup chopped fresh parsley |
2 tablespoons finely chopped yellow onions |
1 -2 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon dried allspice |
1/4 teaspoon dried sage |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Make the meatballs: in a big bowl, mix together all the meatball ingredients.
2. Cover and refrigerate for 30 minutes for easier handling.
3. Using floured hands, form the mixture into 1 1/2 inch balls.
4. Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
5. Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
6. Decrease heat to med-low and simmer, covered, for 10 minutes.
7. Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.
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