Vegetable Soup With Chicken Meatballs

• chicken stock (homemade is best)↗4 cups
• whole tomatoes, cut up and include juice↗1
• chopped yellow onion1⁄2 cup
• small zucchini, chopped1
• celery rib, chopped↗1
• carrot, chopped↗1
• garlic clove, minced↗1 -2
• dried oregano↗1⁄2 teaspoon
• salt, to taste↗1⁄2 teaspoon
• fresh ground black pepper↗
• orzo pasta↗1⁄4 cup
• Chicken Meatballs
• ground chicken↗1 1⁄4 lbs
• dried coarse breadcrumbs↗1 cup
• chopped fresh parsley1⁄4 cup
• tablespoons finely chopped yellow onions2
• garlic clove, minced↗1 -2
• teaspoon salt↗1⁄2
• teaspoon dried allspice↗1⁄4
• teaspoon dried sage↗1⁄4
• teaspoon fresh ground black pepper↗1⁄8

Step-by-step instructions

1. 1

   Make the meatballs: in a big bowl, mix together all the meatball ingredients.

2. 2

   Cover and refrigerate for 30 minutes for easier handling.

3. 3

   Using floured hands, form the mixture into 1 ½ inch balls.

4. 4

   Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.

5. 5

   Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.

6. 6

   Decrease heat to med-low and simmer, covered, for 10 minutes.

7. 7

   Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.