Spring Herb Chicken Meatballs with Lemon Orzo Brodo

Courtesy of Zimmysnook

We are always looking for ways to bring a little brightness to the table when the weather starts to shift and this dish hits every single mark. These chicken meatballs are incredibly tender thanks to a bit of ricotta, and they sit perfectly in beautiful, lemon-infused broth that feels like a warm hug.

The secret here is all in the "brodo" technique, simmering aromatics like fennel seed and lemon peel separately to keep the final soup light and refined. Topping it all off with a fresh gremolata adds a punch of herbiness that wakes up all the flavours. I can’t wait for you to try this in your own kitchen; it’s elegant enough for a weekend dinner but simple enough that it won't keep you at the stove all night.

INGREDIENTS

Chicken Meatballs

• 1 ½ lb lean ground chicken (680 g)
• ½ cup ricotta cheese, very well drained (100 g)
• ½ cup finely grated Parmigiano Reggiano (40 g)
• 1 cup fresh breadcrumbs (pulse fresh bread (crust removed) in a food processor until you have soft, pea-sized crumbs)
• 1 large egg, lightly whisked
• 1 tbsp finely grated yellow onion (lightly squeezed if very wet)
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped chives
• 2 tsp lemon zest
• 1 small garlic clove, finely grated
• 1 ¼ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil (for searing)

Lemon Orzo Brodo

• 7 cups chicken stock (1.6 L)
• 1 small shallot, halved
• 1 strip lemon peel (wide, no pith)
• ¼ tsp fennel seed, lightly crushed
• ¼ cup dry white wine (60 ml)
• 1/3 cup dry orzo (50 g) or substitute with pearl couscous or ditalini pasta
• Salt & pepper to taste

Spring Vegetables

• 1 cup asparagus, cut into 1 ½ inch pieces (120 g)
• ½ cup peas (75 g)
• 2 cups baby fresh spinach, chopped (60 g)

Lemon–Herb Gremolata

• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped chives
• 1 tsp lemon zest
• ½ small garlic clove, very finely grated
• Pinch of salt
• 1 tsp olive oil

For Finishing

• 1 to 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• Extra Parmigiano Reggiano for serving

DIRECTIONS

Build the Meatball Mixture

In a large mixing bowl, combine the ground chicken, drained ricotta, Parmigiano, fresh breadcrumbs, whisked egg, grated onion, remaining 1 tbsp parsley, remaining 1 tbsp chives, 2 tsp lemon zest, 1 grated garlic clove, salt, and pepper.

Mix gently by hand until just combined. The texture should be slightly firm and lightly tacky, but not wet.

Rest and Texture Check

Let the mixture sit for 10 minutes to allow the breadcrumbs to hydrate. Roll one test meatball. If it is too wet, add 1 tbsp of breadcrumbs and rest 5 more minutes. If it feels too firm, gently fold in 1 tbsp of ricotta.

Divide the mixture into 8 large meatballs (about 2 ½ to 3 inches), lightly coat your hands with water or a tiny bit of olive oil before forming each one and roll gently without over-compressing.

Sear the Meatballs

Heat a large skillet over medium-high heat (approximately 375°F). Lightly brush the meatballs with olive oil and reshape them if needed. Add 2 tbsp olive oil to the pan and sear the meatballs on 2 or 3 sides for about 5 to 6 minutes total.

Work in batches to avoid overcrowding. They should be golden brown but not cooked through; let the gentle simmer of the brodo do the heavy lifting to keep the protein from getting tough.

Build the Brodo

In a 3.5 qt saute pan, combine the chicken stock, shallot halves, lemon peel, crushed fennel seed, and white wine. Bring to a boil over high heat, then reduce to a low simmer for 10 minutes.

Strain the liquid into a clean pot and discard the solids to ensure a clear broth.

Simmer Orzo and Meatballs

Bring the strained broth back to a gentle simmer over medium-low heat. Add the orzo and cook for 4 minutes. Carefully add the seared meatballs to the broth. Simmer gently for 8 to 10 minutes until the internal temperature of the meatballs reaches 165°F (74°C). Keep the heat low to maintain broth clarity.

Add Vegetables and Finish

Stir in the asparagus and peas and cook for 2 minutes. Add the chopped spinach and stir until just wilted. Remove from the heat. Stir in 1 to 2 tbsp of lemon juice and 2 tbsp of olive oil. Taste and adjust salt and pepper.

Prepare the Gremolata

In a small bowl, combine 2 tbsp of the chopped parsley, 1 tbsp of the chives, 1 tsp of the lemon zest, and ½ of a grated garlic clove. Add a pinch of salt and 1 tsp of olive oil. Mix well and set aside to let the flavors meld for at least 5 minutes.

Plating

Ladle the orzo and vegetables into wide (or shallow) bowls first, then place two meatballs on top so they sit slightly above the broth. Sprinkle the prepared Gremolata over the meatballs only.

Finish with a grating of Parmigiano Reggiano, a final drizzle of olive oil and red pepper flakes. Serve with a crusty piece of sourdough to soak up that bright, lemony broth.