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Vegetable Soup With Chicken Meatballs

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“A different meatball soup”
READY IN:
2hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the meatballs: in a big bowl, mix together all the meatball ingredients.
  2. Cover and refrigerate for 30 minutes for easier handling.
  3. Using floured hands, form the mixture into 1 ½ inch balls.
  4. Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
  5. Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
  6. Decrease heat to med-low and simmer, covered, for 10 minutes.
  7. Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.

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