As a self proclaimed soup LOVER, I may say that this is my most favorite soup that I made to date! I have been making my chicken meatballs with pesto the last couple times, and I absolutely adore the flavor of them. Needless to say , you put them in a delicious broth, and how can this not be delicious! I got the recipe from Pinterest, but added the pesto to the meatballs 🙂
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 1/2 cup pesto
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 5 cups low-salt chicken broth
- Orzo pasta
- 1 cup 1/2-inch rounds peeled carrots
- 1 cup (packed) baby spinach
- 1 cup chopped celery
- 1 cup chopped onion
- Chopped fresh basil
Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28).
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add all soup veggies and saute until tender. Add broth and 2 cups water; bring to a boil. Boil water for the orzo simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and some ; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls on top of orzo. Garnish with chopped basil and Parmesan.