Busters Recipes

Italian Chicken Meatball Soup

2 large cans chicken broth
2 large cans diced and/or pureed tomatoes
Tons or dried tarragon leaves
6 cloves garlic, crushed
2 lbs. lean, ground chicken
8 oz. pk. orzo (pasta that looks like rice)
In a large pot, bring broth, tomatoes (juice and all), and tarragon to a
simmer over medium heat. Meanwhile, mix together garlic and ground chicken
and form small meatballs. When broth is simmering, add meatballs and cook 15
minutes. Add orzo and cook 10 more minutes, or until pasta is tender. Season
with salt and pepper. Serve with warm Italian bread and if you like, freshly
grated Parmesan cheese. Hint: Add a medium splash of white wine vinegar to
simmering soup to "bring up" the flavor and cut down on the salt.

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