Chicken Meatball and Orzo Stew – Recipe!

I’m all about comfort food on chilly nights, and my Chicken Meatball and Orzo Stew is super delicious and will make you feel warm all over, like your favorite sweater.

Creating this stew is easy and it all begins with good meatballs.  Meatballs are my jam because I enjoy them so much.  I love to make them as much as eat them, and these chicken meatballs are loaded with good ingredients like ground chicken, dried herbs, breadcrumbs, an egg and a big splash of milk.  Pat the meatball mixture gently together, so the meatballs stay tender when boiled in the broth.

The broth is made in a big pot with pantry items that you probably already have on hand.  Plop the meatballs one-by-one into the simmering liquid and watch them poach quickly.  Dried orzo is added towards the end, and cooks-up easily amonst the meatballs.  Ladle into bowls and dust with parmesan cheese.  It’s a lovely bowl on deliciousness.

*may contain commissioned links

Ingredients

1 pound ground chicken

2/3 cup panko breadcrumbs

2 teaspoons dried oregano

2 teaspoon salt

1 teaspooon onion powder

1/2 teaspoos red pepper flakes

1/8 teaspoon black pepper

1/3 cup parmesan cheese

1 egg

1/3 cup milk

1 onion, diced

3 stalks celery, sliced

2 large carrots, peeled and sliced

1 clove garlic, minced

3 tablespoons all-purpose flour

1 quart chicken broth

1 bouillon cube

2 cups warm water

2/3 cup orzo

1/3 cup fresh parsley, roughly chopped

1/3 cup parmesan cheese, grated

olive oil for cooking

(Serves 4-6)

To Prepare:

1. In a large bowl, combine chicken, panko, oregano, salt, onion powder, red pepper flakes, black pepper, parmesan, egg and milk.  Mix gently with hands to combine, set aside.
2. In a large pot, add 1 tablespoon olive oil and place over medium heat.  Add onions and celery and stir.  Cook for 3 minutes, add carrots and garlic, stir.  After 2 minutes, add flour and cook while stirring for 1 minute.
3. Add broth, bouillon cube and water.  Cook until simmering and broth is slightly thickened.  Add meatballs by rolling into small balls the size of a quarter and plopping them into simmering broth.
4. Add orzo and stir.  Simmer stew covered with lid ajar for 10 minutes or until orzo is al dente.
5. Top stew with parsley before ladling into bowls.  Dust with parmesan cheese.  Enjoy!