Soup
Yellow Onion
Carrot
Garlic Clove
Orzo	g
Chicken Broth	l
Lemon Juice	tbsp
Lemon Zest	tsp
Chickpeas	g
Handful Kale
Olive Oil
Salt & Pepper to taste
Chicken Meatballs
Minced Chicken	g
Bread Crumbs	tbsp
Parmesan Cheese	tbsp
Egg
Italian Seasoning	tsp
Salt & Pepper to taste

1. Boil the orzo as per instructors on the packaging.
2. For the meatballs, add all ingredients to a medium bowl. Season well with salt and pepper. Mix it all well together. Roll the mixture into tablespoon-sized balls.
3. Drizzle olive oil in a Dutch oven and heat it up on medium-high heat. Add the meatballs and brown them for about 1-2 minutes per side. (Be careful not to overcrowd the pot – cook them in batches).
4. Transfer the semi cooked meatballs to a plate and set aside.
5. Add another drizzle of olive oil to the same Dutch oven. Reduce the heat to medium. Once hot, add the onion, garlic and carrots. Season with salt and pepper. Cook, stirring occasionally, until the veggies soften slightly, about 3 minutes.
6. Add chicken stock, lemon juice and zest, and the chicken meatballs to the Dutch oven. Stir to combine.
7. Bring the mixture to a boil and after a few minutes reduce to a simmer. Cover and cook for 12-15 minutes, until the meatballs are cooked through. In the end add the chickpeas, shredded kale and cooked orzo. Simmer for few additional minutes.
8. Serve the soup topped with extra grated parmesan cheese.

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