The whole family will love this deliciously comforting meal.
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Warm up with this comforting Italian chicken meatball soup. Made with tiny, bite-size chicken meatballs that are like soft pillows, they provide a burst of incredible flavour with each bite along with the tender orzo pasta.
The whole family will love this deliciously comforting meal.
Italian chicken meatball soup
1 lb (454 g) ground chicken
3/4 cup (180 mL) plain breadcrumbs
3/4 cup (180 mL) grated pecorino Romano cheese
1 large egg
2 medium carrots
1/2 cup (125 mL) finely chopped flat leaf parsley
1 grated garlic clove
Salt and pepper
10 cups (2500 mL) chicken broth
1 cup (250 mL) dry orzo pasta (any small cut of pasta Stelline/Ditalini
In a bowl combine the ground chicken with the breadcrumbs, pecorino Romano cheese, garlic, flat-leaf parsley, salt and pepper. Mix using your hands until just combined, then form the mixture into mini-meatballs about the size of a cherry.
In a large stock pot, add in the chicken broth and carrots. Bring to a boil then switch to medium-low heat to a simmer. Add in the uncooked meatballs. They will rise to the top when they’re cooked, which will take 5-6 minutes. Then add the orzo pasta to the stock pot. Cook for 9 minutes until the small pasta is al dente.
Plate your soup and garnish with fresh chopped parsley, a drizzle of olive oil and an extra dusting of grated cheese.
Serves 4-6.
Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online at @mariascucina on Instagram.