Brothy Meatball Soup With Orzo
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 batch Classic Meatballs (Click here for recipe)
- 2 quarts high-quality chicken stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 leaves fresh sage
- 1 bunch kale, stems removed and chopped small
- Kosher salt and fresh cracked black pepper, to taste
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- 1 cup cooked orzo pasta
- Parmesan cheese, for serving
In a soup pot over medium heat, bring the chicken stock and herbs to a boil then reduce to simmer. Season with salt and pepper to taste. Add the meatballs and kale to the broth. Simmer for 10 minutes. To serve, add about 2 tablespoons of orzo to each bowl and sprinkle some chives and parsley. Ladle in broth and meatballs and grate Parmesan cheese over top.