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Brothy Meatball Soup With Orzo

Brothy Meatball Soup With Orzo

Serves 6

  • 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.

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