Spinach Meatballs with Orzo pasta, cooked in an herbed chicken broth for the perfect warm-up comfort food.
A few years ago I found this amazing recipe for a lightened up meatball, and I have used it ever since when making spaghetti, to other dishes like this one. These spinach meatballs are packed with flavor, and the kids will not notice the spinach at all, other than the color. Plus the flecks of green really make for a pretty presentation. If you’d like to check out my other recipes with these meatballs make sure to read Mozzarella Stuffed Spinach Chicken Meatballs, Skinny Italian Meatballs, and Nonna Dina’s Sauce pairs really well with these meatballs. Anyway.
Ever make a recipe and it not turn out like what you wanted? I do that often. I find a recipe on Pinterest, make it, and it doesn’t turn out exactly like what the recipe said. Sometimes, in instances like this one, it’s great, because this recipe was delicious, and we ate it up! It was orginally supposed to be a soup, but the orzo soaked up all that excess liquid. Sure I could have added additional stock, but once I tasted this the way it was, it was tasty without the added broth. Of course you can always check out the original from Will Cook for Smiles, who knows maybe yours will be soup.
So how did I make this tasty version using my spinach meatballs? Simple!
Spinach Meatballs with Orzo
- 1 lb ground chicken
- 10 oz frozen spinach thawed and well drained
- 1/2 cup whole wheat bread crumbs
- 1 mashed garlic clove or a heaping teaspoon of the already minced stuff
- 1/2 cup freshly grated parmesan cheese
- salt and pepper be very generous with this
- 1 1/2 tablespoons olive oil
- 1/2 onion finely diced
- 2 medium carrots shredded
- 1 teaspoon minced garlic
- 4 cups of chicken stock
- 1 bay leaf
- 1 cup of orzo
- 1/2 teaspoon dried dill weed
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Toss all your ingredients into a large bowl and get your hands in there and mix and mash it all together until it’s thoroughly incorporated.
Measure out 1/4 cup of meat at a time and half that. Shape each little half of the 1/4 cup into little meatballs and place them on your baking sheet.
Bake for 20 to 25 minutes or until golden brown.
In a large pot, over medium heat, heat your oil.
Saute the onion and shredded carrots, stirring often.
When the onion is translucent, turn the heat to low and add the garlic.
Saute until the garlic is fragrant.
Add the chicken stock, bay leaf, salt and pepper.
Cook, covered, for about 15 minutes.
Add the cooked meatballs, orzo, and dill weed and cook for about 10 to 15 minutes or until orzo is cooked through.
Remove the bay leaf and serve.