SOMA Living January 2022

RECIPE OF THE MONTH

CHICKEN MEATBALL SOUP Prep Time: 15 min • Cook Time: 35 min • Servings: 6 Chicken meatball soup is quick, easy, hearty and the perfect meal as temps get chilly. I’m mildly obsessed with soup, but not every soup feels like enough for dinner. This soup, with a big helping of chicken meatballs and tender orzo, solves that problem. The bonus? While filling, it’s low in calories and packed with veggies. Easy prep and plenty of hands-off time make this a winner for a weeknight meal and the leftovers freeze beautifully and can be reheated for a satisfying lunch.

INSTRUCTIONS

Chicken Meatballs 1. Combine all ingredients in a bowl and mix to combine (I recommend mixing with your hands). Take care not to overmix or the meatballs will become tough. 2.Roll out heaping tablespoon-size meatballs and set aside (you should have about 24 meatballs). Heat 2 Tbsp olive oil in a dutch oven or heavy bottomed pot and add meatballs to the pan. 3.Brown the meatballs over med heat, 3-4 mins. Remove to a plate and reserve. Make the Soup 1. Add the remaining olive oil to the pot without cleaning, just scraping up the brown bits. Add the onion to the pot and saute until softened, about 3-4 mins. 2.Stir in the garlic, celery, and carrots and cook for 2-3 mins. Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins. 3.Add the stock, orzo, parsley, salt, and pepper. Cover, bring to a boil and reduce to a simmer and cook for about 15 mins or until the orzo is cooked through.

4.Uncover and gently stir in the meatballs. Simmer on low until the meatballs are heated through. Serve topped with a sprinkle of parmesan cheese and parsley if desired. Recipe Notes • Keep the meatballs round and uniform in size so they cook evenly. • Don’t worry about fully cooking the meatballs as you brown them, they will finish cooking in the soup as it simmers. • The orzo will absorb stock as it cooks. Add additional stock to thin. • Be sure to taste and adjust the seasoning before serving. • This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if desired.

INGREDIENTS

CHICKEN MEATBALLS 1 lb ground chicken 1 egg, lightly beaten 1/4 cup whole milk 1/3 cup panko or regular breadcrumbs 1/4 cup parmesan cheese, grated 2 tsp dried Italian seasoning 1 tsp garlic powder 2 Tbsp fresh parsley, minced 1 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper

CHICKEN MEATBALL SOUP 3 Tbsp extra virgin olive oil, divided 1 medium onion, diced small 2 cloves garlic, minced 3 stalks celery, chopped 8 oz baby carrots (2-3 chopped carrots can be substituted) 3/4 cup dry white wine 5 cups chicken stock 1 cup dried orzo 1/4 cup fresh parsley, minced 1 1/2 tsp kosher salt 1/4 tsp black pepper parmesan cheese, grated (for topping)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

JANUARY 2022 | SOMA LIVING 9

@somalivingmagazine