Chicken Meatballs & Orzo Broth

• Ground chicken(600 g)
• Breadcrumbs(60 g)
• Parmesan(40 g)
• Eggs(1)
• Garlic(6 cloves)
• Flat Leaf Parsley(2 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(1.2 L)
• Orzo(180 g)
• Spinach(120 g)
• Lemon(1)
• Dried Oregano(1 tsp)
• Thyme(½ tsp)
• Chili flakes(¼ tsp)optional

Method

1. 1

   Finely chop {Onion}, {Carrot}, {Celery}, and the second lot of {Garlic}. Zest and juice {Lemon}. Finely chop {Fresh parsley}.

   ~8 min

2. 2

   In a bowl, mix {Ground chicken}, {Breadcrumbs}, {Parmesan}, {Eggs}, the first lot of {Garlic}, {Fresh parsley}, {Salt}, and {Black pepper}. Form into small meatballs, about 20 in total.

   ~7 min

3. 3

   Heat {Olive oil} in a large pot over medium heat. Add the meatballs and cook until lightly golden on two or three sides, 5 minutes. Transfer to a plate; they do not need to be cooked through.

   ~5 min

4. 4

   In the same pot, add the chopped {Onion}, {Carrot}, {Celery}, and second lot of {Garlic}. Cook until softened, about 6 minutes. Stir in {Tomato paste}, {Oregano}, {Thyme}, optional {Chili flakes}, and remaining {Black pepper} for 1 minute.

   ~7 min

5. 5

   Pour in {Chicken Stock} and add {Canned tomatoes}. Bring to a gentle boil, then add {Orzo} and return the meatballs to the pot. Simmer for 10 minutes, stirring once or twice so the orzo does not stick.

   ~10 min

6. 6

   Stir in {Spinach}, {Lemon} zest, and half the {Lemon} juice. Simmer for 3 minutes until the spinach wilts, the orzo is tender, and the meatballs are cooked through. Add more lemon juice to taste.

   ~3 min

7. 7

   Ladle into bowls with plenty of broth, making sure each serving gets meatballs, orzo, and vegetables. Finish with extra Parmesan or parsley if you like.

   ~3 min