Vegetable Soup With Chicken Meatballs Recipe

Name: Vegetable Soup With Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock (homemade is best); 1 (14 1/2 ounce) can whole tomatoes, cut up and include juice; 1/2 cup chopped yellow onion; 1 small zucchini, chopped; 1 celery rib, chopped; 1 carrot, chopped; 1 -2 garlic clove, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon salt, to taste; fresh ground black pepper; 1/4 cup orzo pasta; Chicken Meatballs; 1 1/4 lbs ground chicken; 1 cup dried coarse breadcrumbs; 1/4 cup chopped fresh parsley; 2 tablespoons finely chopped yellow onions; 1 -2 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon dried allspice; 1/4 teaspoon dried sage; 1/8 teaspoon fresh ground black pepper

Servings: persons

4 cups chicken stock (homemade is best)
1 (14 1/2 ounce) can whole tomatoes, cut up and include juice
1/2 cup chopped yellow onion
1 small zucchini, chopped
1 celery rib, chopped
1 carrot, chopped
1 -2 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
fresh ground black pepper
1/4 cup orzo pasta
Chicken Meatballs
1 1/4 lbs ground chicken
1 cup dried coarse breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped yellow onions
1 -2 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried allspice
1/4 teaspoon dried sage
1/8 teaspoon fresh ground black pepper

1
Make the meatballs: in a big bowl, mix together all the meatball ingredients.
2
Cover and refrigerate for 30 minutes for easier handling.
3
Using floured hands, form the mixture into 1 1/2 inch balls.
4
Preheat oven to 425u00b0; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
5
Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
6
Decrease heat to med-low and simmer, covered, for 10 minutes.
7
Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.

892

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups chicken stock (homemade is best), 1 (14 1/2 ounce) can whole tomatoes, cut up and include juice, 1/2 cup chopped yellow onion, 1 small zucchini, chopped, and more.

Yes, Vegetable Soup With Chicken Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup With Chicken Meatballs

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