Ingredients​

Chicken Stock

5-6 pound roasting hen

2 large carrots, quartered and halved

2 large celery stalks, quartered 

3 large yellow onions, quartered

2-3 large bay leaves, Turkish

6-8 large, garlic cloves

2 teaspoons black peppercorns, whole

7 1/4 quart Dutch oven, (28 Le Creuset)

or similar 

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Toasted Orzo

1 tablespoon butter

3 large garlic cloves, crushed

3/4 cup Orzo pasta (DeLallo) ​​

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Chicken/Sausage Meatballs

½ pound ground chicken (white & dark if able)

¼ pound ground, pork sausage, mild

1/2 cup minced, celery

1/2 cup minced, shallot 

3 tablespoons unsalted butter

Pinch of salt

1 1/2 teaspoons minced garlic 

2 tablespoons freshly chopped, Italian parsley

3/4 teaspoon black pepper

1 1/4 teaspoons salt

¼ cup bread crumbs, plain

1 egg

1 inch, ice cream scoop

(Makes 55-60 small, meatballs)

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2 bunches, fresh spinach, washed, spun dry (2-3 cups)

Fresh thyme 

1 green onion, sliced

Bay leaves, Turkish 

2 large lemons

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Directions

Chicken Stock

Add all of the ingredients to the Dutch oven and place the chicken on top. Chicken can be cut in half if preferred. Fill with water about 1/2 inch from the top and bring to a slow boil. Reduce heat to low, med-low until simmering. Let simmer 4-5 hours, adding boiling water as needed to keep level at 1/2 inch from top. The last hour, don't add more water. 

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Remove from heat and pour through a colander lined with cheesecloth, into a large bowl. Let cool and place in refrigerator until ready to use. Fat can be skimmed off after refrigeration. 

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Toasted Orzo

Add the butter and garlic to a small skillet and heat over medium temperature. Reduce to med-low/low, add the Orzo and toast until golden, stirring often. Remove from heat and set aside until ready to use. 

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Chicken/Sausage Meatballs

Add the chicken and pork to a mixing bowl and mix/cut-in using a butter knife or other utensil. Add the sautéed ingredient, seasonings with bread crumbs and egg and mix well. ​Scoop and drop the meatballs onto a baking sheet. Heat a non-stick pan over medium temperature and lightly brown the meatballs in batches. Set aside until ready to use. 

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For the soup:

Bring two quarts of the chicken stock to a simmer and drop in a branch of thyme, the green onion and a few bay leaves. Reduce heat, cover and let aromatics steep until nicely flavored. The thyme may need removal first, depending on variety used. Remove aromatics and bring stock up to a simmer. Add the toasted Orzo, cover and cook 10 minutes, stirring occasionally. 

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Add the meatballs and simmer 4-5 minutes. Zest the lemon over the top, season with salt & pepper and add 2-3 cups of the spinach. Soup should be on low with no simmer or spinach will over-cook. Add more stock if needed. 

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Adjust salt & pepper if needed, finish/top with fresh lemon slices, green onion and the bay leaves. Serves 6-8.

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