With its tasty herbed chicken meatballs and tender spring vegetables, this soup is the perfect way to transition from winter's belly-warming comfort food to spring's lighter, fresher flavours.
Author: Isabelle Boucher (Crumb)
Recipe type: Main
Serves: 6
Ingredients
Herbed Chicken Meatballs:
1 lb ground chicken
½ cup bread crumbs
¼ cup grated Parmesan
1 egg, lightly beaten
2 tbsp Gourmet Garden Italian herbs stir-in paste
1 tsp Gourmet Garden garlic stir-in paste
1 tsp salt
½ tsp fresh ground black pepper
Spring Vegetable Soup:
1 cup uncooked orzo pasta
1 tbsp olive oil
1 small leek, thinly sliced (white and light green parts only)
8 cups chicken broth (preferably homemade)
1 small bunch asparagus, cut into ¾” lengths
2 cups sugar snap peas, cut into thirds
Instructions
Prepare the Meatballs:
In a medium-sized mixing bowl, combine the ground chicken, bread crumbs, Parmesan, egg, Italian herbs, garlic, salt and pepper. Using your hands, mix together until well combined, then shape into ½" balls. Arrange the meatballs on a clean baking sheet and cover with plastic wrap. Refrigerate until ready to use.
Prepare the Soup:
Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook as per package directions. Drain and set aside.
Meanwhile, in a second large pot set over medium-high heat, sweat the leeks in olive oil for about 5 minute or until soft and translucent. Stir in the chicken broth. Bring to a simmer, then reduce the heat to medium-low.
Gently drop the meatballs into the soup, one at a time, and simmer for 10 minutes, stirring occasionally. Add the asparagus and sugar snap peas, and continue simmering for another 5 minutes, or until the vegetables are bright green and tender. Stir in the orzo and serve.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=7152