Vegetable Soup With Chicken Meatballs

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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 ½ inch balls.
• 4 preheat oven to 425°; 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.