Tuscan Chicken Meatballs and Orzo
A cozy one-pot dinner delivering savory Italian flavors with minimal cleanup, featuring juicy chicken meatballs simmered with orzo in a tomato-scented broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs (use panko for lighter texture)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 cups orzo pasta
- 4 cups chicken broth (low-sodium if preferred)
- 1 cup diced tomatoes (canned or fresh, drained)
- 1 cup fresh spinach, roughly chopped
- Olive oil for cooking
Instructions
- Combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. Mix gently until just combined; form into 1- to 1½-inch meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs in a single layer and brown on all sides, then remove and set aside.
- Add dry orzo to the same pot and toast for 1–2 minutes until glossy and nutty smelling.
- Pour in chicken broth and diced tomatoes, scraping up browned bits. Bring to a boil.
- Return meatballs to pot, reduce heat, cover, and simmer until orzo is tender, about 8–10 minutes.
- Stir in spinach and cook until wilted, about 1–2 minutes. Adjust seasonings and serve warm with extra Parmesan.
Notes
Best served warm and can be paired with a salad or crusty bread. Great for leftovers and meal prep.
Find it online: https://www.mealbreeze.com/tuscan-chicken-meatballs-and-orzo/