Ingredients
1 (4-pound) rotisserie chicken, shredded
1/2 cup halal all-purpose ground beef
1/4 cup breadcrumbs
1 egg
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, diced
2 celery stalks, chopped
2 carrots, diced
4 cups halal chicken broth
2 cups water
1 cup frozen peas and carrots mix
1/2 cup orzo
2 cups fresh spinach leaves
1 tablespoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 bay leaf
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon halal worcestershire sauce (optional)
Instructions
Preheat oven to 350°F (180°C). In a bowl, mix ground beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and pepper. Shape into 1″ meatballs and place on a baking sheet. Bake for 20 minutes.
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook 5 minutes until tender. Stir in broth, water, bay leaf, balsamic vinegar, and red pepper flakes (if using). Bring to a boil.
Add meatballs, shredded chicken, orzo, and frozen veggie mix. Simmer 15 minutes until orzo is tender. Stir in spinach, parsley, basil, and worcestershire sauce (if using). Cook 2-3 minutes until greens wilt.
Notes
Substitute ground beef with halal ground lamb or plant-based crumbles for dietary preferences. Use gluten-free orzo if needed. For vegetarian version, omit meatballs and use vegetable broth. Soup freezes well up to 3 months. Add a splash of lemon juice just before serving for extra brightness.
- Prep Time: 20
- Cook Time: 35
- Category: Quick Chicken
- Method: Simmering/Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg