Thursday, December 18, 2008
"Oh the weather outside is frightful
But my soup is so delightful!
And as long as I have it near,
Let it snow, let it snow, let it snow!"
We are expecting a snowstorm tonight and so to prepare for it I made a really healthy and warming soup last night. There are 2 things I like to do when it snows, either have a snowball fight or stay at home, cook and eat soup! So since the winter storm warning calls for sleet, snow and hail, I figure I 'll stay in.
This soup is easy and filling. It is a different take on chicken noodle soup.
When I make any chicken based soup I have one secret. It was the one trick that my chefs in school taught me that has kept my soups tasting amazing! It's chicken base. Not those disgusting little salt boullion cubes. But more like a chicken demi glace. There's a brand out there called "Better than Boullion" . Most stores carry it and their product is really amazing. I use the chicken and the beef bases for my sauces and soups. Just a tablespoon of this stuff adds a much deeper flavor to any soup. What I like about this product, is that it is not as loaded with salt as the little boullion cubes. So you can get the depth in flavor without eating a pot of salt!
Mini Chicken Meatballs
-1 pound ground chicken
-1/2 tsp garlic powder
-1/2 tsp onion powder
-salt and pepper to taste
-olive oil to sautee
1. Combine all the ingredients in a bowl.
2. Make little meatbals about the size of a quarter.
3. Preheat your oil in your soup pot and sautee your meatballs until they are golden brown in color.
-2 quarts chicken stock/broth (storebought or homemade)
-1 medium sized onion, diced
-15 baby carrots, sliced into rounds
*I prefer to use baby carrots because I don't have to peel or wash them, they are just ready to go*
-2 Stalks of celery
-1 bay leaf
-1/2 cup orzo
-zest and juice off 1/2 a lemon
-1 tbsp chicken base
-Salt and Pepper to taste
-a handful of parsley, chopped for garnish
1. After your meatballs are done cooking remove them into a seperate bowl and turn the heat down to a medium low.
2. Add your onion, celery, carrots and bay leaf.
3. Toss in the oil and the browned bits from the meatballs.
4. You only want to soften the veggies, not brown them.
5. Cook them for about 7-10 minutes.
6. Once softened, add in your chicken stock/broth and turn up the hear to medium-high.
7. Once the soup comes up to a boil add in your orzo.
8. When orzo is al dente, add in your meatballs and cook for five minutes more.
9. Once meatballs are done, add in lemon juice, lemon zest and chicken base. Season to taste. *You will notice the soup will become a bit more yellow from the base. Taste it for seasoning. If you want a richer flavor, add in some more 1/2 a teaspoon at a time.*
10. Remove bay leave and serve. Garnish with the chopped parsley