Comfort food, elevated. Tender meatballs simmer directly in a rich, flavorful broth, while orzo adds the perfect hearty bite. Finished with a fragrant, herbaceous olive oil, every spoonful is simple, cozy, and irresistibly delicious.
Lemon Chicken Meatball Soup with Orzo
Ingredients
- 1 lb ground chicken
- 1 lemon
- 2 cloves garlic
- 1/4 cup chopped fresh dill
- 1/2 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 1/2 cups orzo
- 8 cups chicken stock
- 2 cups arugula
Instructions
- In a medium-sized mixing bowl, add the chicken. Using a wooden spoon, break up the meat. Zest the lemon over the meat and grate the garlic. Juice the lemon and add the juice to the bowl, along with the dill, egg, and 2 Tbsp of olive oil. Mix until combined to create a cohesive mixture. Sprinkle with the grated Parmesan cheese, panko, oregano, and salt. Continue mixing until the dry ingredients are fully incorporated into the mixture, resulting in a smooth and uniform consistency.
- Prepare a baking sheet or cutting board lined with parchment paper. Scoop the meat into tablespoon-sized portions and place on the parchment paper. Roll each scoop to form a ball. Set in the fridge until ready to cook, or cover and let sit overnight.
- In a large pot, over high heat, bring the stock to a rolling boil. Turn the head down to medim-high and add the orzo and meatballs to the pot. Let simmer for 15 minutes, covered, until the meatballs are cooked through and the orzo is tender. Remove from heat. Tear the arugula and stir into the soup, allowing it to wilt naturally from the heat of the broth.
- Ladle the soup into serving bowls and drizzle each with the remaining oil and serve.
Notes
The soup will store in an airtight container in the fridge for up to 3 days.
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