Ingredients
for 6 servings
CHICKEN MEATBALLS
1 lb ground chicken
½ cup panko bread
crumbs
1 large egg
½ cup grated parmesan
cheese
2 cloves garlic, minced
¼ cup fresh parsley,
finely chopped
1 teaspoon kosher
salt
½ teaspoon pepper
SOUP
2 tablespoons olive
oil, divided
1 cup white onion,
diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta (I used Trader Joe's dried mini ravioli pasta - so good)
4 cups swiss chard,
roughly chopped
3 tablespoons grated
parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon
juice
Preparation
- In a
medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan,
garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm)
meatballs. You should have 16-18 total.
- In a
large pot, heat 1 tablespoon of olive oil over medium heat. Sear the
meatballs on all sides until golden brown, 4-5 minutes. Remove from the
pot and set aside.
- In the
same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and
celery and cook, stirring occasionally until tender, 3-4 minutes. Add the
garlic and cook until fragrant, 1-2 minutes.
- Add
the chicken stock and bay leaf. Cover and bring to a boil.
- Once
boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes,
until the orzo is tender.
- Add
the Swiss chard, cover, and cook for 2-3 minutes until the chard has
wilted.
- Add
the Parmesan cheese and season to taste with salt and pepper. Add the
lemon juice.
- Ladle
into bowls and serve.
- Enjoy!
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