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:
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
  1. Heat 2 tablespoon canola oil in a large pot over medium-high heat.
  2. Add the onion, carrots, and celery.
  3. Saute until slightly softened, about 4 minutes.
  4. Add half of the garlic and cook for another minute.
  5. Add the chicken broth and the Better than Bouillon and bring to a boil.
  6. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
  7. Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage and remaining garlic, salt and pepper.
  8. Form into 1 inch meatballs.
  9. 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.
  10. In a separate pot, boil water and cook the orzo until tender *
  11. Drain and add orzo to the soup pot.
  12. Lastly, add spinach and allow it to wilt, about 1 more minute.
  13. Ladle the soup into bowls and top with parmesan cheese.
Notes
* Orzo must be cooked separately.