- 30 min
Allergens: Dairy, 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.