Description
A comforting dish featuring juicy chicken meatballs and orzo pasta, infused with Italian herbs and spices.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- Salt & pepper to taste
- 1 cup orzo pasta
- 4 cups chicken broth (or water)
- 1 cup cherry tomatoes, halved
- 2 cups spinach (fresh or frozen)
- 1 tablespoon olive oil
- Red pepper flakes (optional)
Instructions
- In a large bowl, mix together ground chicken, breadcrumbs, Parmesan, minced garlic, egg, parsley, basil, oregano, salt, and pepper.
- Roll the mixture into golf ball-sized meatballs (12-15 total).
- Heat olive oil in a skillet over medium heat, sear meatballs for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, bring chicken broth to a boil and stir in the orzo. Reduce heat and simmer for 10-12 minutes, stirring occasionally.
- When the orzo is nearly cooked, add cherry tomatoes and spinach, cooking until spinach wilts.
- Return meatballs to the skillet, toss gently with orzo mixture, and allow to simmer for a couple of minutes before serving.
- Serve in bowls, topping with extra Parmesan and parsley if desired.
Notes
Add red pepper flakes for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking on stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg