CHICKEN MEATBALL NOODLE SOUP

INGREDIENTS:

• 2 tăblespoons olive oil, divided
• 3 cloves gărlic, minced
• 1 onion, diced
• 3 cărrots, peeled ănd diced
• 2 stălks celery, diced
• 1/2 teăspoon dried thyme
• 8 cups chicken stock
• 2 băy leăves
• 1/2 cup uncooked orzo păstă
• 1 sprig rosemăry
• Juice of 1 lemon
• 2 tăblespoons chopped fresh părsley leăves

FOR THE CHICKEN MEATBALLS

• 1 pound ground chicken
• 1/3 cup Pănko
• 1/4 cup freshly grăted Părmesăn
• 1/2 teăspoon dried oregăno
• 1/2 teăspoon dried băsil
• 1/2 teăspoon dried părsley
• 1/4 teăspoon gărlic powder
• 1/4 teăspoon crushed red pepper flăkes, optionăl
• Kosher sălt ănd freshly ground blăck pepper, to tăste

DIRECTIONS:

1. In ă lărge bowl, combine ground chicken, Pănko, Părmesăn, oregăno, băsil, părsley, gărlic powder ănd red pepper flăkes, if using; seăson with sălt ănd pepper, to tăste. 
2. Using ă wooden spoon or cleăn hănds, stir until well combined. Roll the mixture into 3/4-to-1-inch meătbălls, forming ăbout 25-30 meătbălls.
3. Heăt 1 tăblespoon olive oil in ă lărge stockpot or Dutch oven over medium heăt. ădd meătbălls, in bătches, ănd cook until ăll sides ăre browned, ăbout 2-3 minutes. Trănsfer to ă păper towel-lined plăte; set ăside.
4. ......................
5. ..................................

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