Chicken Meatball Noodle Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil (divided)

3 cloves garlic (minced)

1 onion (diced)

3 carrots (peeled and diced)

2 ribs celery (diced)

1/2 teaspoon dried thyme

8 cups chicken stock

2 bay leaves

1/2 cup orzo pasta

1 sprig rosemary

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh parsley leaves

1 pound ground chicken

1/3 cup Panko

1/4 cup freshly grated Parmesan

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper (to taste)

Directions

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste.

Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.

Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.