Ingredients
1 quart chicken broth
1/2 pound ground all white meat chicken
1/4 small onion, grated
1 clove garlic, grated
2-3 tablespoons grated Parmigiano Reggiano cheese
2-3 tablespoons breadcrumbs
2 tablespoons flat leaf parsley, chopped
Salt and freshly ground black pepper
1/2 cup orzo pasta
1/2 carrot, peeled and grated
1/2 stalk celery, grated or finely chopped
Preparation
Place a small saucepot with water over high heat and bring to a boil. Place a medium size saucepot over medium heat and add the chicken broth. While the broth is coming to a simmer, in a medium mixing bowl combine the ground chicken, grated onion, grated garlic, Parmegiano Reggiano cheese, breadcrumbs, parsley, salt and pepper. Add the orzo to the boiling water and cook about two minutes less than the directions on the box. The hot broth in the thermos will finish the cooking. If you are not making it for a thermos, cook the orzo for the appropriate amount of time. Strain the orzo when it is finished cooking. While the orzo is cooking, make small spoonfuls of the chicken mixture – the size of a nickel – and add them to the simmering broth along with the grated carrots and celery. You may also put the ground chicken mixture in a plastic bag, cut off about 1/2 inch at one of the corners and squeeze the mixture through the tip. Kids can participate by cutting off the mixture every 1/2 inch or so with a pair of kitchen scissors. Cook the mini chicken meatballs for about 6-7 minutes or until fully cooked. To assemble, add a couple of large spoonfuls of cooked orzo to the thermos, along with some mini chicken meatballs and broth.
This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.
