CHICKEN MEATBALL and ORZO SOUP



Happy 2023! It's the start of the New Year again, and we're trying to reduce our caloric intake and our waistlines.  A lot happened last year. We sold our Falls Church, VA house, moved to Richmond, VA. We have had a large Richmond house restored and it's lovely, and we love our new town.

All these changes meant added stress, a disregard of our exercise routines, comfort eating and drinking more than we should.  I have only gained a few pounds but it's probably due not only to extra fat, but to loss of muscle mass as well. 

So - new year, new us!  I found out my company subsidizes WeightWatchers, and the monthly subscription is only about $8.  I have had a lot of fun looking at different recipes on their app/website to try to get some good ideas for meals and snacks.

This recipe was adapted from the website damneddelicious.net, and it's really WW friendly.  One serving is only 3 points.  I made a few changes, mainly added extra spice to the meatballs. I also added the spinach and cannelli beans. We had two visitors for lunch a couple weeks ago, and I added the beans and spinach to stretch the soup for additonal people. Bon Appetit!


Adapted from a recipe found on DamnedDelicious.net

(https://damndelicious.net/2018/01/24/chicken-meatball-noodle-soup/)

 

FOR THE CHICKEN MEATBALLS

PreHeat OVEN to 375F.

In glass or metal bowl, combine the following:

 

1 pound ground chicken

⅓ cup Panko

⅓ cup  freshly grated Parmesan

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried parsley

¼ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes, optional

Kosher salt and freshly ground black 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, and place on a cookie sheet or baking pan lined with parchment paper or foil.  Bake for 12-15 minutes until slightly browned.

 

While the meatballs are cooking, in a large stock pot, heat

 

1 TBLS Olive Oil

 

Add, and sautee for 3 minutes until the onions begin to soften,

 

1 large onion, diced

 

Add, and saute for 4 – 5 minutes,

 

4 cloves garlic, minced (I use a food processor)

3 carrots, peeled and diced (I use a food processor)

2 stalks celery, diced (I use a food processor)

½ teaspoon dried thyme

 

Add, and cook for 8 – 10 minutes until the orzo is done.

 

8 cups chicken stock

2 bay leaves

2/3 cup uncooked orzo pasta

 

When Orzo is done, add

 

14 oz can of Cannelli Beans (optional)

10 oz package frozen chopped spinach, thawed and squeezed of excess liquid (optional)

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves, or 2 tsps dried parsley

 

Serve immediately.

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