Chicken meatball and orzo broth

Chicken meatball and orzo broth
  • Serves icon Serves 4
  • Time icon Hands on time 25 min

This light chicken meatball and orzo broth serves as a hearty midweek meal while being much lower in fat than a classic meatball recipe.

Or, for a slightly different take on this brothy soup, check out our chicken, kale and pesto soup. 

Nutrition: per serving

Calories
389kcals
Fat
8.6g (3.6g saturated)
Protein
37.7g
Carbohydrates
37.3g (3.5g sugars)
Fibre
6.1g
Salt
1.9g
Calories
389kcals
Fat
8.6g (3.6g saturated)
Protein
37.7g
Carbohydrates
37.3g (3.5g sugars)
Fibre
6.1g
Salt
1.9g

Ingredients

  • 340g British free-range chicken sausages, skin removed (see tip)
  • 2 tbsp parsley, finely chopped
  • Finely grated zest ½ lemon
  • 3 tbsp finely grated parmesan
  • 30g fresh breadcrumbs
  • ½ tbsp olive oil
  • 800ml chicken stock
  • 30g dried porcini mushrooms
  • 1 large leek, trimmed and sliced
  • 150g orzo pasta
  • 150g purple sprouting broccoli

Method

  1. 1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.
  2. Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside. 3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.
  3. Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.

delicious. tips

  1. Go for sausages that are at least 70% chicken – we used Heck Chicken Italia; or use 340g turkey thigh mince.

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