Chicken Meatball Soup With Orzo and Dill
Published October 22, 2024
Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
½ cup finely chopped white onion
½ cup finely chopped celery
Salt and black pepper
5 garlic cloves, minced
6 cups low-sodium chicken broth
2 medium carrots, peeled and sliced ¼-inch-thick (1 heaping cup)
8 ounces green cabbage, chopped into 1-inch pieces
1 (3-inch) square kombu (dried kelp)
12 saltine crackers, finely crumbled between fingertips (about ½ cup)
1 large egg
¼ packed cup finely grated Parmesan, plus more for garnishing
3 tablespoons chopped fresh dill
1 pound ground chicken (preferably dark meat)
⅓ cup orzo
Nutritional analysis per serving (4 servings)
26 grams carbs; 150 milligrams cholesterol; 437 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 4 grams fiber; 1496 milligrams sodium; 35 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or pot, heat oil over medium. Add onion and celery, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add half of the garlic and stir until fragrant, 30 seconds. Add broth, carrots, cabbage and kombu and bring to a simmer, about 5 minutes. Cover, adjust heat to low and cook until vegetables are softened, 10 minutes.
- Step 2
Meanwhile, in a medium bowl, combine saltine crackers, egg and ¼ cup of water and mix well; let stand until saltines soften, 3 minutes. Mash the cracker mixture until homogenous, then add Parmesan, 2 tablespoons of the dill, 1 ½ teaspoons salt, ½ teaspoon pepper and the remaining garlic; stir until well blended.
- Step 3
Add chicken to the saltine mixture and gently mix until well combined. Using lightly moistened hands to prevent sticking, form 20 (1 ½-inch-wide) meatballs (about 2 tablespoons per ball).
- Step 4
Add meatballs and orzo to the pot and bring back to a boil over medium-high heat, about 2 minutes. Cover, adjust heat to low and cook until meatballs are puffed and cooked through and pasta is al dente, 10 minutes. Thinly slice or chop the kombu and add back to the soup. Season the soup with salt and pepper and stir in the remaining dill.
- Step 5
Divide soup among bowls and garnish with more black pepper and cheese, if desired. Serve warm.
Private Notes
Comments
When I cook something that calls for cabbage, but not much, I sometimes use brussels sprouts from the freezer.
If you’re buying a whole head of cabbage, keep in mind you’re gonna have a whole lotta leftover cabbage since this recipe doesn’t use much. Baci, Max
Add 1 tsp Ginger paste to Meatball mix and double the chopped dill Sub 1 Tbls Miso Paste for Kombu Add Parm rind to the soup while simmering
This recipe was delicious, I did double on dill and added better than bouillon to the broth (about a teaspoon) doubled on orzo and I also added two more extra cups of the chicken broth. Hubby enjoyed since he’s feeling under the weather.
Delicious with few changes. Added more broth, used lots of leeks with onion and celery, had no dill so used mint in chicken mix and tasted before adding to soup by cooking small amount chicken and found it needed more seasoning so added a little salt and pepper. Skipped cabbage since I did not have any. Turned out great
Very versatile, and very good. I had leeks and kale in the garden, so those replaced the onions and cabbage. Diced potatoes rather than a third pasta this week. Had bread crumbs so that replaced the saltines. Dayum—those meatballs were terrific, the dill essential, and the soup a smashing success all around.