Tuscan Wedding Soup with Chicken Meatballs
Tuscan Wedding Soup with Chicken Meatballs
Prep time
Cook time
Total time
Nothing says comfort like a bowl of hearty chicken soup. This soup is so good and super easy!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 4 tbsp canola oil
- 1 medium onion, diced
- 3 x 900 ml chicken broth
- 1½ cup carrots, diced
- 1 cup celery, diced
- 1 tbsp Better than Bouillon chicken flavor
- 4 garlic cloves, minced or put through a garlic press
- 1 lb ground chicken
- ½ cup breadcrumbs (preferably panko)
- 1 tbsp Worcestershire sauce
- 1 tsp sage
- ¾ cup orzo
- 1 tbsp thyme
- 4 cups baby spinach
- salt and pepper to taste
- 1 cup parmesan cheese (optional)
Instructions
- Heat 2 tablespoon canola oil in a large pot over medium-high heat.
- Add the onion, carrots, and celery.
- Saute until slightly softened, about 4 minutes.
- Add half of the garlic and cook for another minute.
- Add the chicken broth and the Better than Bouillon and bring to a boil.
- Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
- Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage and remaining garlic, salt and pepper.
- Form into 1 inch meatballs.
- Lightly brown meatballs in a frying pan in 2 tbsp canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.
- In a separate pot, boil water and cook the orzo until tender *
- Drain and add orzo to the soup pot.
- Lastly, add spinach and allow it to wilt, about 1 more minute.
- Ladle the soup into bowls and top with parmesan cheese.
Notes
* Orzo must be cooked separately.