- 1 quart chicken broth
- 1/2 pound ground, all-white meat chicken
- 1/2 carrot, peeled and grated
- 1/4 small onion, grated
- 1 clove garlic, grated
- 2 to 3 tablespoons Parmigiano Reggiano cheese
- 2 to 3 tablespoons bread crumbs
- 2 tablespoons flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- 1/2 cup uncooked orzo
Place a small saucepot with water over high heat and bring to a boil.
Place a medium size saucepot over medium heat and add the chicken broth.
While the broth is coming to a simmer, combine the ground chicken, grated carrot, grated onion, grated garlic, Parmigiano, bread crumbs, parsley, salt and pepper in a medium-size mixing bowl.
Add the orzo to the boiling water and cook about 2 minutes less than the directions on the box -- the hot broth in the thermos will finish the cooking. If you are making it to eat right away, cook the orzo for the appropriate amount of time. Strain orzo when it is finished cooking and reserve.
While the orzo is cooking, make small meatballs from the chicken mixture -- about the size of a nickel -- and add them to the simmering broth. You can also put the ground chicken mixture into a re-sealable plastic bag, cut off about a half-inch at one of the corners, and squeeze the mixture through the tip. Have your K.H. (kid helper) cut off the mixture every half-inch or so with a pair of kitchen scissors.
Cook the mini chicken meatballs for about 6-7 minutes or until fully cooked.
To assemble, add a couple of large spoonfuls of cooked orzo to the thermos, along with some mini chicken meatballs and broth. You are now officially the coolest kid in school!