- 30 min
Allergens: Dairy product, Egg, Gluten, Soy, Wheat
Prepare the ingredients
Mince the garlic.
Thinly slice the white part of leek (discard green part). Peel and slice the carrot into thin rounds.
Dissolve chicken broth cube(s) in 4 cups of boiling water (double for 4 ppl.).
Prepare the chicken meatballs
In a large bowl, mix the chicken, half of the garlic, egg, breadcrumbs, some salt and pepper.
With clean hands, form meatballs.
Cook the chicken meatballs
Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Cook the meatballs until browned on all sides, around 3-4 min. Transfer to a plate and set aside.
Note: meatballs will not be fully cooked.
Cook the leek
To the same pan, add the leek and the remaining garlic and cook over medium heat for 3 min.
Finish the soup and serve
Add broth and bring to a boil with the carrots and spinach. Add orzo and cook for 8 min, or until pasta is al dente. Add meatballs and cook 3 min more, or until they are cooked through.
Serve in bowls.