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Chicken meatball and orzo broth

Name: Chicken meatball and orzo broth
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Apr 20
Updated: 18 Mar 24

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.

Easy
April 2020

Test kitchen approved

Serves 4
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

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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

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Method

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.
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.
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.