Vegetable Soup With Chicken Meatballs

• 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

1. Make the meatballs: in a big bowl, mix together all the meatball ingredients.
2. Cover and refrigerate for 30 minutes for easier handling.
3. Using floured hands, form the mixture into 1 1/2 inch balls.
4. Preheat oven to 425u0b0; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
5. 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.
6. Decrease heat to med-low and simmer, covered, for 10 minutes.
7. Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.

chicken stock, tomatoes, yellow onion, zucchini, celery, carrot, garlic, oregano, salt, fresh ground black pepper, orzo pasta, chicken meatballs, ground chicken, breadcrumbs, parsley, yellow onions, garlic, salt, dried allspice, sage, fresh ground black pepper

Taken from www.food.com/recipe/vegetable-soup-with-chicken-meatballs-364179 (may not work)