Rachel Allen's Chicken Meatball Soup with Orzo for Easy Family Dinners
A bowl of chicken soup is hard to beat when you want something comforting without spending hours in the kitchen. This Chicken Meatball Soup with Orzo from Rachel Allen's Soup Broth Bread is simple, nourishing and exactly the sort of dinner that works for the whole family.
Fragrant chicken meatballs made with garlic and sage are cooked until golden, then added to a good chicken stock with orzo and plenty of fresh parsley. It's light enough not to feel heavy, but the pasta and meatballs make it substantial enough for dinner. You can also use ready-minced chicken to cut down on prep, and swap the orzo for rice if you want to make it gluten-free.
Serves: 4–6 | Cook: Approx. 30 minutes
Ingredients
150g orzo
400g skinless chicken breast
3 large garlic cloves, crushed or finely grated
1 generous tbsp chopped sage
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus a drizzle to serve
1 litre chicken stock
2 tbsp chopped parsley
Method
Place a saucepan of salted water over a high heat and bring to the boil. Add the orzo and stir as the water returns to the boil. Cook for 8 minutes, or until tender, then drain, rinse with cold water and set aside.
While the orzo is cooking, cut the chicken breast into chunks, removing any skin or membrane. Place in a food processor and blend until finely minced.
Transfer the chicken to a bowl, add the garlic and chopped sage and season with salt and pepper.
Heat a little olive oil in a frying pan over a medium heat. Fry a small piece of the chicken mixture for a couple of minutes, turning halfway through. Taste and adjust the seasoning if needed.
Shape the remaining chicken mixture into small meatballs of around 15g each. You should have approximately 26.
Fry the meatballs in the olive oil over a medium heat, turning regularly, until golden all over and cooked through.
Bring the chicken stock to the boil in a saucepan. Add the cooked orzo, meatballs and chopped parsley, then season to taste.
Divide between warm bowls and finish with a drizzle of extra virgin olive oil.
If you prefer, you can use ready-minced chicken instead of mincing chicken breasts yourself. For a gluten-free version, Rachel suggests replacing the orzo with rice.
Soup Broth Bread by Rachel Allen
Rachel Allen is an acclaimed chef, cookery writer and teacher known for her approachable style of home cooking.
In Soup Broth Bread, she celebrates one of the simplest and most versatile forms of cooking, with recipes spanning quick weekday soups and restorative broths to more substantial dishes, alongside homemade stocks, breads, garnishes and advice on batch cooking and freezing.