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Quarantine Cooking: Chicken Meatball & Orzo Soup - It’s that time of the year again and Paula’s here with the perfect fall recipe to get cozy with that’s delicious…Chicken meatball & orzo soup!
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Recipe link: https://www.pauladeen.com/recipe/chicken-meatball-and-orzo-soup/
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#pauladeen #quarantinecooking
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0:00
- Hey, y'all come on in the kitchen.
0:02
I've been waiting on ya.
0:04
I'm glad we're all here,
0:05
because I am gonna give y'all a recipe
0:09
for the most incredible soup.
0:13
Where'd I put my glasses?
0:16
I don't know where I put my glasses.
0:19
Oh, it's actually in.
0:23
Oh gosh!
0:24
The December issue of this year, right?
0:26
- [Eddie] Yeah, it should be coming out.
0:28
- Oh, good, and it's chicken, meatball and orzo soup.
0:32
And uh, Brooke,
0:33
my daughter in law, Jackie, Maddie,
0:36
and Davis's mother, asked Eddie and I
0:39
to come eat with them.
0:41
The other night, she said,
0:43
I have made the most wonderful soup out of the magazine.
0:46
In fact, Brooke is hooked to this magazine.
0:51
She said she likes to follow recipes.
0:55
She doesn't like to go off course.
0:58
And so she cooks so much out of this magazine.
1:02
And I'm so happy that she does.
1:04
She loves it, 'cause she gets a picture of it.
1:06
She knows what it's supposed to look like.
1:08
And her soup was incredible.
1:12
And she served it with just a hot loaf of French bread.
1:16
And it's easy, y'all.
1:18
and it's Fall, and it's just in time for the season.
1:22
All right.
1:24
So, I have got um,
1:26
one pound of ground chicken here.
1:28
Now I went ahead and I put the grated Parmesan cheese in it.
1:33
it's a fourth of a cup.
1:35
And I've got a third of a cup of
1:37
Panko breadcrumbs.
1:41
I've got a half a teaspoon of Italian seasoning,
1:44
and a half a teaspoon of garlic powder.
1:48
And I'm gone put, I think this calls for salt too, yeah,
1:51
one teaspoon of kosher salt.
1:56
So, using chicken, it's actually pretty healthy.
2:01
You know, if you're trying to stay away from pork or,
2:04
or beef, so we're gonna,
2:08
I'm gone cut on this pot and let it be heating.
2:12
And I've got two tablespoons, or maybe it's one,
2:15
it's one tablespoon of oil, to cook the meatballs in.
2:22
And um, this didn't call for any pepper.
2:28
If you cooking for children, they may not like it so much.
2:32
So, this is a very delicious, but mild soup.
2:41
And my Michael, I swear, you wouldn't think so.
2:44
Cause he's big and man,
2:47
he's a man's man,
2:50
and he could eat soup for three meals a day.
2:53
And you wouldn't think that about him.
2:56
You'd think he wanted to steak and potato every meal.
3:00
All right.
3:01
So all I'm gonna do at this point
3:05
is roll my meat into balls and um,
3:11
you can make them any size you want to.
3:13
But this is about the size that Brooke made 'em.
3:17
And you don't wanna overwork your meatballs.
3:19
You don't wanna like squish 'em down and,
3:22
you want 'em light and airy,
3:26
not overworked.
3:34
And when I get 'em all done,
3:36
or enough done to put in the pan,
3:41
I will throw them over there in that hot vegetable oil.
3:55
- [Eddie] This, when we had it,
3:58
it kind of reminded me of um,
4:01
of the Greek chicken and lemon rice soup.
4:04
- Yes!
4:06
Absolutely, I know exactly what you're talking about, Eddie.
4:10
Yes, because it didn't have but two tablespoons
4:13
of lemon juice, and like one teaspoon of lemon zest,
4:19
but it had a real lemony, crisp, clean taste, didn't it?
4:23
- [Eddie] It sure did.
4:25
- And it's got your vegetables in it,
4:27
so you don't need to have a salad,
4:29
or anything like that,
4:31
because it's got your carrots, your celery, your onions,
4:34
your orzo.
4:36
Um, so you're really good to go.
4:40
All right, now I'm gone start these cooking.
4:42
(sizzling)
4:43
Over here.
4:45
And you want to make sure you kinda
4:48
shake your pot and pan, to keep your balls a rolling.
4:52
(giggling)
5:02
(clanging)
5:06
I forgot to spray this, Eddie.
5:10
I hate that.
5:12
I meant to spray it, but I didn't.
5:14
(sizzling)
5:17
Okay, now I've got all the meatballs made,
5:20
and I've got our pan back here getting hot.
5:24
And uh, I added a tablespoon of vegetable oil on.
5:33
In they go.
5:35
(sizzling)
5:41
The chicken has a tendency to stick, y'all,
5:42
'cause it has almost no fat in it.
5:47
So you might wanna decide to spray
5:51
whatever you're cooking 'em in.
5:53
(clanging)
5:57
There they go.
5:59
And something is um,
6:05
like chicken, that needs to be,
6:09
just give it a soft hug, not a bear hug.
6:12
(chuckling)
6:13
I sure do like just shaking my pot.
6:17
So I don't have to ask for you to stir 'em,
6:21
because they will tear up if you're not careful.
6:26
So by shaking 'em
6:29
I can get 'em to cooked all the way around.
6:36
Now, y'all know, I have told y'all before,
6:40
that um,
6:44
I never,
6:46
I never do a recipe the same, alike.
6:50
Every time, I always do something a little different.
6:53
But, this is one of those recipes that
6:55
it is tried and true.
6:57
You can go right by it.
6:58
I'm only changing one thing, y'all.
7:02
And that is, I'm gone cook my carrots.
7:06
Yeah, my carrots, and my celery,
7:09
and my onions a little bit first,
7:11
before I add the broth.
7:13
I think the recipe tells you to just put uh,
7:17
the broth in the pan next and heat it and then
7:19
put it in your vegetables.
7:21
But I just like the idea of giving those vegetables
7:25
a little head start.
7:26
So, that's what I'm gonna do.
7:30
All right.
7:33
(sizzling)
7:34
Now, all you wanna do is just brown these meatballs,
7:39
you don't have to have 'em completely cooked,
7:43
because remember, they're gonna cook some more
7:47
in the uh, in the food.
7:50
When we get it in the chicken broth.
7:54
So, this is perfect.
7:58
And you see, we didn't over work those meatballs.
8:03
We just lightly, lightly rolled them together.
8:06
All right, now I'm gonna add our onion.
8:08
(sizzling)
8:14
The carrots.
8:17
And our celery.
8:19
So, like I told you,
8:20
this has got plenty
8:22
of wonderful vegetables for your family.
8:25
So, you kinda covered all the bases.
8:27
(sizzling)
8:31
And the reason I'm cooking these a little bit,
8:33
just in the natural fat, from the chicken.
8:39
I don't know, I just like 'em that way.
8:41
(chuckling)
8:42
I just like 'em sauteed a little.
8:48
So, that won't take but about a minute.
8:50
(banging)
8:51
Well, I turned 'em down pretty low.
8:54
So.
8:57
Here's all of our meatballs.
9:00
And I had to do like two batches.
9:02
I did 'em in two batches probably, y'all.
9:04
(phone ringing)
9:05
And uh.
9:09
Theresa, you got guard on the phone, honey?
9:14
It's moved from over here, so.
9:17
Okay, huh!?
9:20
(chuckling)
9:22
Is it the gate, or is it a customer?
9:24
Uh, uh, salesperson.
9:27
I get so sick of those damn sale calls.
9:30
Sale, S, A, L, E.
9:32
Not C, E, L, L.
9:34
I just get so tired of 'em.
9:37
If I wanna buy something, I'll call them.
9:40
You ain't got to call me.
9:42
How 'bout y'all, don't y'all feel that way?
9:45
- [Eddie] Yes.
9:46
- Everybody's in their own world.
9:47
Theresa, did you hear what I said?
9:49
- [Theresa] Yeah, I'm sorry, I'm trying.
9:50
- What did I say!?
9:51
- [Theresa] You said something about sales calls,
9:54
and you're sick of 'em, and um,
9:56
there might have been a question that I missed.
9:58
(laughing)
9:59
- There was!
10:00
There was a question!
10:01
But you know the beauty of it?
10:02
I can't remember the question!!
10:05
(laughing)
10:07
I can't even remember the question, Theresa.
10:12
So you hadn't missed a beat, girl.
10:16
All right, so.
10:19
I'm not gone saute this very long.
10:24
Because it is gonna be cooking.
10:27
(sizzling)
10:30
And I am so excited about this,
10:33
because I had homemade chicken broth leftover,
10:39
from some chickens that I cooked the other night.
10:43
And I always say that real,
10:45
real kitchen stock is like gold.
10:50
You can use it so many different ways.
10:52
And that has a flavor like,
10:56
boxed or canned broth,
10:57
I'm sorry, it just doesn't have the flavor
11:00
of the real thing.
11:02
So.
11:05
Now we gonna just pour our broth
11:10
over our vegetables,
11:13
and we're gonna add two Bay leaves
11:18
and that Bay leaf is gonna give it a wonderful little
11:24
taste of bay.
11:26
And now I'm adding two cloves of diced garlic.
11:32
(banging)
11:35
So, it's wonderful.
11:37
having a daughter in law that
11:41
cooks almost every recipe in all the magazines.
11:45
Because I love the feedback that she's able to give me.
11:48
So it helped so much, Brooke.
11:50
Thank ya, Thank ya.
11:52
In fact, I asked her if she could be here today, with me.
11:56
But, I got a late start.
12:00
And um, so she's picking up children from school right now.
12:04
So, go take a break.
12:06
I've still got some more stuff to add to this soup, Eddie.
12:09
I've got the lemon zest, and the lemon juice and the orzo.
12:14
And of course, the orzo, we would add it towards the last,
12:18
'cause this little teeny tiny pasta cooks so quick.
12:22
All right, y'all.
12:23
We let this cook for 30 minutes,
12:26
and now we're gonna add the meatballs.
12:31
And we're gonna cook that for five minutes,
12:34
and then we're gonna um,
12:37
stir in our rind,
12:41
our lemon zest, our lemon juice,
12:44
and our orzo.
12:45
And then we gonna let that cook for 10 minutes.
12:51
Mm, mm.
12:53
That looks so good.
12:58
So, so good.
12:59
(banging)
13:00
- [Eddie] Yum!
13:04
- I'm gone turn that up and get it to boiling again.
13:08
So,
13:13
five minutes.
13:16
Then we'll come over here
13:17
and get the rest of our ingredients,
13:18
put them in and then 10 more minutes.
13:20
So, keep an eye on the clock, y'all.
13:23
Okay, the next to the last step is
13:27
adding and immediately,
13:30
was able to taste the lemon in this soup.
13:33
And I thought it was so good,
13:35
and so fresh tasting.
13:37
All right, that was one teaspoon of zest.
13:41
And that's two tablespoons of lemon juice.
13:44
And now we're gonna add our orzo.
13:49
And if you find that a lot of your liquid maybe cooked out,
13:54
I've got some extra chicken stock.
13:57
So, I won't hesitate to pour that in the pot.
14:00
If I won't want more liquid.
14:02
So, 10 minutes on this,
14:06
then it's time to eat.
14:08
We've got the dogs locked in here in this kitchen,
14:10
and they can't hardly stand it.
14:12
Cause when that leaf falls
14:13
they can't get to the door and bark.
14:15
All right, soup's on, y'all.
14:19
Look at this beautiful soup.
14:21
And I did add a little bit more stock,
14:25
because uh, some of my stock had cooked out.
14:28
Now, I recommend for y'all to um,
14:34
just for pretty, uh,
14:37
top it with some parsley, or fresh dill,
14:43
or some more Parmesan cheese on top would be delicious.
14:52
Oh my gosh, the lemon just jumps out at ya!
14:57
It's so delicious and it,
14:58
have you ever tasted something that tasted healthy, Eddie?
15:03
- [Eddie] Yes.
15:04
- To me, this tastes healthy.
15:05
And hot.
15:07
(giggling)
15:09
I'm having trouble holding my bowl, y'all.
15:12
But this is definitely one of those recipes
15:16
that you'll wanna keep in your file,
15:19
and fix this on a regular basis for your family.
15:24
- [Eddie] I would say that's one of my favorites.
15:25
I love chicken lemon.
15:28
- Lemon, uh lemongrass, it near,
15:32
some kinda lemongrass soup or something like that.
15:35
This is delicious.
15:37
Now, Michael Groover will definitely
15:39
be picking up the pepper shaker,
15:42
because the recipe didn't call for any pepper.
15:44
And I did not put any pepper in it.
15:47
So like I said,
15:48
this is very kid friendly.
15:51
Until I see y'all,
15:53
I send you love and best dishes.
15:55
(chuckling)
15:56
Have a blessed day.
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