Ingredients
6
6 servings
- •1 lb ground chicken
- •½ cup panko bread crumbs
- •1 large egg
- •½ cup grated parmesan cheese
- •2 cloves garlic, minced
- •¼ cup finely chopped fresh parsley
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •1 tablespoon olive oil
- •1 tablespoon olive oil
- •1 cup diced white onion
- •½ cup diced carrots
- •½ cup diced celery
- •2 cloves garlic, minced
- •8 cups chicken stock
- •1 dried bay leaf
- •1 cup dried orzo pasta
- •4 cups roughly chopped Swiss chard
- •3 tablespoons grated parmesan cheese
- •kosher salt, to taste
- •black pepper, to taste
- •1 tablespoon lemon juice
Instructions
- Make the meatballs: In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then roll into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat the olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- Make the soup: In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes, until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 448
- Carbohydrate: 47g
- Fat: 19g
- Fiber: 12g
- Protein: 34g
- Sugar: 9g
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