Spring Chicken Meatball Soup with Orzo
 
Prep time
Cook time
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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:
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:
  1. 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:
  1. 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.
  2. 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.
  3. 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/chicken-meatball-soup-orzo-spring-vegetables/