Vegetable Soup With Chicken Meatballs - cooking recipe

Ingredients

4 cups chicken stock (homemade is best)
1 (14 1/2 ounce) can whole tomatoes, cut up and include juice
1/2 cup chopped yellow onion
1 small zucchini, chopped
1 celery rib, chopped
1 carrot, chopped
1 -2 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
fresh ground black pepper
1/4 cup orzo pasta
Chicken Meatballs
1 1/4 lbs ground chicken
1 cup dried coarse breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped yellow onions
1 -2 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried allspice
1/4 teaspoon dried sage
1/8 teaspoon fresh ground black pepper

Preparation

Make the meatballs: in a big bowl, mix together all the meatball ingredients.
Cover and refrigerate for 30 minutes for easier handling.
Using floured hands, form the mixture into 1 1/2 inch balls.
Preheat oven to 425\u00b0; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
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.
Decrease heat to med-low and simmer, covered, for 10 minutes.
Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.