Spring Chicken Meatball Soup with Orzo
Prep time
Cook time
Total time
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.
Recipe type: Main
Serves: 6
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
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/