Hearty Kosher Chicken Meatball Soup Recipe

About this recipe

A comforting and flavorful soup featuring tender chicken meatballs, fresh vegetables, and orzo pasta, perfect for a satisfying kosher dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• - Forest Whole Foods Ltd Organic Dried Sage
• 50G Pepper Black Ground BWFO
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 500G Rummo Orzo Pasta - 'Semi Di Orzo', 500G
• - Potts Vegetable Stock Can
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 250G Granoro Breadcrumbs, 250G
• - Bart Allspice Ground 40g
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. In a large bowl, combine 1 cup breadcrumbs, 1/4 cup chopped parsley, 1/4 teaspoon dried allspice, 1/4 teaspoon sage, 1/2 teaspoon salt, and 1/8 teaspoon fresh ground black pepper. Mix well until evenly combined.
2. 2. Cover the mixture and refrigerate for 30 minutes to make it easier to handle.
3. 3. Preheat the oven to 425°F (220°C). Using floured hands, shape the mixture into 1 1/2-inch balls and place them on a lightly greased baking sheet. Bake for 15 minutes, or until the balls are lightly browned and firm.
4. 4. In a large soup pot, combine 4 cups vegetable stock, 1 diced red bell pepper, 1 diced zucchini, 1 diced celery stalk, 1-2 minced garlic cloves, 1/2 teaspoon oregano, and 1/2 teaspoon salt. Bring to a boil over high heat.
5. 5. Reduce the heat to medium-low, cover, and simmer the soup for 10 minutes to allow the flavors to meld.
6. 6. Add 1/4 cup orzo pasta and the baked balls to the soup. Simmer for an additional 10 minutes, or until the orzo is tender and the soup is fully heated through.
7. 7. Serve the soup hot, garnished with additional chopped parsley if desired.