Tender Chicken Meatballs Are The Star Of This Classic Soup. Though It Is Broth-Based, It’s Very Hearty Since It Is Full Of Vegetables And Orzo Pasta As Well. If You Prefer, You Could Use Ground Turkey In The Meatballs Instead Of Chicken.
Italian Wedding Soup
Tender Chicken Meatballs Are The Star Of This Classic Soup. Though It Is Broth-Based, It’s Very Hearty Since It Is Full Of Vegetables And Orzo Pasta As Well. If You Prefer, You Could Use Ground Turkey In The Meatballs Instead Of Chicken.
Ingredients
- 1 Pound Ground Chicken
- ½ Cup Panko Bread Crumbs
- 1 Large Egg Beaten
- 1 ½ Cups Frozen Chopped Onions Divided
- 7 Cubes Frozen Crushed Garlic Divided
- ½ Cup Freshly Grated Parmesan Cheese
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 2 32-Ounce Boxes Chicken Broth
- 1 ½ Cups Frozen Sliced Carrots
- 1 ½ Cups Frozen Chopped Spinach
- 1 Cup Uncooked Orzo Pasta
Instructions
- Preheat Oven To 425°F.
- Grease A Rimmed Baking Sheet With Nonstick Spray.
- In A Medium Bowl, Mix Together Chicken, Bread Crumbs, Egg, ½ Cup Onions, 2 Cubes Garlic, Parmesan, Italian Seasoning, Salt, And Pepper.
- (Mashing Mixture With Your Hands Works Best To Get It Very Well Combined.
- ) Use A 1 ½” Cookie Scoop To Form Twenty-Five Meatballs; Arrange On The Prepared Baking Sheet.
- Bake Until Cooked Through, About 18 Minutes.
- While Meatballs Bake, In A Large Pot, Combine Broth, Carrots, Spinach, Remaining 1 Cup Onions, And Remaining 5 Cubes Garlic; Cover.
- Bring To A Boil Over High Heat, Then Add The Orzo.
- Cook For 9 Minutes, Then Add Meatballs Before Serving.
Nutrition values
Calories: 264 kcal