Chicken Meatball Soup With Orzo and Dill 

Preparation

1. Step 1

   In a large Dutch oven or pot, heat oil over medium. Add onion and celery, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add half of the garlic and stir until fragrant, 30 seconds. Add broth, carrots, cabbage and kombu and bring to a simmer, about 5 minutes. Cover, adjust heat to low and cook until vegetables are softened, 10 minutes.

2. Step 2

   Meanwhile, in a medium bowl, combine saltine crackers, egg and ¼ cup of water and mix well; let stand until saltines soften, 3 minutes. Mash the cracker mixture until homogenous, then add Parmesan, 2 tablespoons of the dill, 1½ teaspoons salt, ½ teaspoon pepper and the remaining garlic; stir until well blended.

3. Step 3

   Add chicken to the saltine mixture and gently mix until well combined. Using lightly moistened hands to prevent sticking, form 20 (1½-inch-wide) meatballs (about 2 tablespoons per ball).

4. Step 4

   Add meatballs and orzo to the pot and bring back to a boil over medium-high heat, about 2 minutes. Cover, adjust heat to low and cook until meatballs are puffed and cooked through and pasta is al dente, 10 minutes. Thinly slice or chop the kombu and add back to the soup. Season the soup with salt and pepper and stir in the remaining dill.

5. Step 5

   Divide soup among bowls and garnish with more black pepper and cheese, if desired. Serve warm.