Chicken Meatball and Orzo Soup
Chicken Meatball and Orzo Soup features flavorful homemade meatballs, plenty of tender orzo, veggies and a bouquet of fresh herbs. It’s similar to classic chicken noodle soup, but with meatballs instead of shredded chicken and orzo instead of egg noodles!
Enjoy more of my favorite comforting soup recipes like Chicken Noodle Soup and Italian Wedding Soup.
Table of Contents
For all of you picky eaters and those who try to feed picky eaters, this soup might just be your saving grace. Both of my kids can be quite impossible to feed and sometimes, even my husband whines when I make something with too many veggies!
So to try and please them, I put a fun twist on a classic chicken noodle soup with chicken meatballs instead of plain old chicken breast and orzo instead of noodles. They loved it! They loved the flavor and they loved the addition of meatballs.
My secret with this recipe is in searing to get caramelization on onions and meatballs. So much great flavor comes from caramelized onions! and meatballs, so make sure to get the onions golden brown and the meatballs too.
When you slowly add the stock, make sure to scrape the bottom of the pan with your wooden spoon to deglaze all that browned goodness off the bottom of the pan and mix it into the broth. It adds so much delicious flavor.
Ingredient Notes
Ground Chicken – make sure to get the ground chicken with has no additional flavors mixed in. If you wish, you can swap this with ground turkey if preferred.
Chicken Stock – I always recommend using Homemade Chicken Stock for the best flavor.
Egg – This is used to bind the meatball ingredients together.
Breadcrumbs – Use plain breadcrumbs! We’ll be adding our own flavors with herbs and seasonings.
Garlic – Smash your garlic before you mince it. That will release the most flavor.
Orzo – If you happen to have any leftover orzo, use it to make my favorite Parmesan Mushroom Orzo.
Herbs – We’re using fresh dill weed and parsley in both the chicken meatballs and soup itself. You can swap these with dried herbs if you’d like, just cut the measurements in half since dried herbs are more potent.
See recipe card for complete information on ingredients and quantities.
How to Make Chicken Meatball and Orzo Soup
Make the meatballs. Combine all ingredients in a mixing bowl (1,) and mix until evenly incorporated (2). Use a cookie scoop to create evenly sized meatballs (3). Cover a cutting board with parchment paper and place the meatballs on it (4).
PRO TIP: Prepare all the meatballs before you begin cooking.
Cook the meatballs. Preheat a Dutch oven (or large pot) over medium heat and add oil. Place the meatballs in an even layer, cook until golden brown, then flip and cook until golden brown on the opposite side as well (5). Once seared on both sides, remove from the pot and set aside.
Sauté the veggies. Add the diced onion, celery, and carrots to the pot. Sauté until they soften and begin to caramelize. Stir from time to time (6).
Add garlic. Add the minced garlic to the center of the pot and cook just until fragrant (7). Mix with the other veggies.
Add the stock. Pour the stock into the pot. Scrape the bottom of the pot with a spatula (8).
Add meatballs. Add the meatballs back into the pot along with any juices they’ve accumulated (9). Bring the soup to a gentle simmer, then reduce the heat to low.
Season. Season the soup with salt, pepper, and add a bay leaf (10). Cover the pot with a lid and cook for about 15-20 minutes. Leave a little crack open for the steam to escape.
Add orzo. Stir in orzo and herbs (11) and cook until orzo is done (12). Discard the bay leaf.
PRO TIP: Orzo usually needs about 8-10 minutes to cook. Taste it to make sure it’s done before serving.
Recipe FAQs
Absolutely! You can use ground turkey just like ground chicken. I just recommend that you use “lean” ground turkey and not “extra lean.” You need a little fat in the ground meat to make it juicy, otherwise the meatballs will be on a dry side, even in a soup.
Yes, of course. If you don’t like dill weed, you can use just parsley. Parsley is a nice and mild herb that goes with just about any flavor. I would be careful about using other herbs because of a strong flavor, so if you do, stick to smaller amounts.
There are several ways you can customize this soup! Feel free to add some other hearty vegetables like broccoli, mushrooms, zucchini, or green beans. You can also add a squeeze of fresh lemon to the cooked soup for a zesty lemon note! Speaking of customizing, you can always make it a little spicy if you wish by adding red pepper flakes.
Yes, you can use another type of small pasta like pastina, ditalini, stellini, anellini, or another one you can find at your local grocery store.
Tips for the Best Chicken Meatball and Orzo Soup
- Make sure to roll the meatballs before starting to cook!
- Remember to preheat the Dutch oven before adding meatballs. This will ensure a nice sear.
- Let the meatballs and veggies get a nice sear when cooking, this will contribute greatly to the overall flavor of the soup.
- Feel free to use fresh herbs or dried herbs, just remember that dried herbs have a stronger flavor, so you’ll want to use a smaller amount of dried herbs than fresh.
- Throw in a parmesan rind during the last few minutes of cooking for a delightful cheesy flavor!
Storing Instructions
Store the soup in an airtight food storage container in the refrigerator. Properly stored, it should be good for 3-4 days.
To reheat the soup, you can do it in individual portions in the microwave. Or, reheat portions in a small sauce pot, over medium to medium-low heat.
More Chicken Soup Recipes
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Chicken Meatball and Orzo Soup Recipe
Ingredients
Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup bread crumbs
- 1 egg
- 1/4 cup minced yellow onion
- 2-3 garlic cloves
- 1 tbsp fresh minced dill weed (or 1/2 tbsp dried dill weed)
- 1 tbsp fresh minced parsley (or 1/2 tbsp dried parsley)
- salt and pepper to taste
Soup
- 2 tbsp vegetable oil to cook vegetables
- 1 medium yellow onion diced
- 2-3 medium carrots shredded
- 2 celery ribs
- 3 garlic cloves
- 1-2 tbsp vegetable oil to cook meatballs
- 4 cups chicken stock
- 1 bay leaf
- 1 cup uncooked orzo
- 1 tbsp fresh minced dill weed (or 1/2 tbsp dried dill weed)
- 1 tbsp fresh minced parsley (or 1/2 tbsp dried parsley)
- salt to taste
- black pepper to taste
Instructions
Meatballs:
- Note: make sure to prepare meatballs first, before starting to cook.
- Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated.
- Use a cookie scoop to get equal amount of mixture for the meatballs. Cover a cutting board with parchment paper and place meatballs onto the paper.
Soup:
- Preheat a Dutch oven over medium heat and add some oil. Place the meatballs in one even layer. Cook meatballs on one side until golden brown and flip.
- Cook meatballs on the other side until golden brown as well. Once meatballs are seared of both sides, remove them from the pot and set aside.
- Add a little more oil to the pot if needed. Add diced onion, celery, and shredded carrots and sauté until they begin to caramelize. Make sure to stir from time to time but not too much to let them brown.
- When veggies are soft and nicely golden, add crushed and minced garlic to the venter and let it sauté until fragrant. Mix with the other veggies.
- Add the meatballs back into the pot (and the juices that may have ran off onto the plate). Pour in the stock while scraping the bottom of the pot with a spatula. Bring the soup to a gentle simmer and lower the heat to low.
- Season with salt, pepper, and add a bay leaf. Cover the pot with a lid and cook for about 15-20 minutes. (Make sure to leave a little crack open for the steam to escape.)
- Stir in orzo and herbs and cook until orzo is done. (About-8 10 minutes but make sure to taste the orzo to check.)
- *Remember to discard bay leaf once the soup is done.*
Notes
- Gluten Free Notes: You can easily make this soup gluten free by using your favorite, small gluten free pasta and make sure to use gluten free bread crumbs when making meatballs. Remaining ingredients should already be gluten free but double check all the packaging.
- Substituting ground turkey: You can use ground turkey just like ground chicken. I just recommend that you use “lean” ground turkey and not “extra lean.” You need a little fat in the ground meat to make it juicy, otherwise the meatballs will be on a dry side, even in a soup.
- Substituting herbs: If you don’t like dill weed, you can use just parsley. Parsley is a nice and mild herb that goes with just about any flavor. I would be careful about using other herbs because of a strong flavor, so if you do, stick to smaller amounts.
- Dried herbs: You can swap these with dried herbs if you’d like, just cut the measurements in half since dried herbs are more potent.
Nutrition
Originally published on Will Cook For Smiles in November 2013.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I’ve made this three times so far, including for company. It is always a hit and very easy to make. I leave out the dill but that’s it.
That makes me so happy to hear! 🥰 Three times and for company too, that’s the best compliment! I’m thrilled it’s been a hit every time. Thanks so much for taking the time to share and for trusting this recipe for guests!
What is a serving size, 1 C, 1.5 C? The recipe says 4 g.
It’s difficult to measure the exact amount in cups because the meatballs are quite large. I usually go by servings instead, which is about 4–6 people and comes out to roughly 1½ to 2 cups per serving.
Second time making this very good even my littles like it!
That makes me so happy to hear! I love that even the little ones enjoyed it too 🥰 Thank you for making it again and for letting me know!
Love this soup, even in the summer heat! How much is a serving size?
I’m so glad you’re enjoying it! 😊 This soup makes 4 servings, so just divide it into 4 equal portions for the serving size.
Family fave
I love hearing this! So glad your family enjoys it!
Staple in our house. I double the recipe and freeze portions! We cook our orzo separate so it doesn’t absorb too much liquid. This soup caters to all and is such a comfort meal.
Love hearing that it’s a staple in your home! Doubling the recipe and freezing portions is such a smart idea 🙌 And cooking the orzo separately is a great tip to keep the texture just right. So glad it brings comfort to everyone! 💛
Really like the old recipe, my kids eat it up
I made this soup tonight. I did make some minor changes which did throw my meatball to soup ratio a little off, but overall it turned out great! I have some picky kids. One picked around the carrots and the other picked around the meatballs. Ill be taking the leftovers in to my coworkers tomorrow! I would make this again.
I am so glad you liked it!
This is one of my FAVORITE soups! CHEF KISS!
I love hearing that! I am so glad you like it, Annette!
Picky kids and husband both ate this without ever once complaining and said it was yummy! I left out the dill and sprinkled Parmesan on top before serving. I got scared when the chicken balls stuck to the pan when I tried to flip them, but it all worked out and when the soup was done, nothing was stuck to my pan! It took me 1.5 hours from start to finish to make. But…I’m still learning in the kitchen. I bought already shredded carrots to save myself extra time. Thanks for this great recipe!
You are welcome, Wendy! So glad your family liked the recipe!
This soup looks good but I’m not a fan of dill weed. Have you ever tried it with a different herb? Maybe parsley?
Ii was thinking of trying.
You could use parsley instead. 🙂
Hi Holly,
Yes, you can make it in the crockpot. I would still saute the veggies in a pan, then add them to the crock pot, then sear the meatballs, and then and them and the stock to the crock pot. Cook on low for about 4 hours then add the orzo for 15-20 min on high but check the pasta for doneness.
Can this be made in crockpot for how many hours
Thanks
Love this soup . Make it often. Planning to make it again but was hoping to use a slow cooker. Thoughts? I would be doubling the recipe.
Yes, you can make it in the crockpot. I would still saute the veggies in a pan, then add them to the crock pot, then sear the meatballs, and then and them and the stock to the crock pot. Cook on low for about 4 hours then add the orzo for 15-20 min on high but check the pasta for doneness.
I keep coming back to this recipe. It’s hands down our favorite soup and I make soup 52 weeks out of the year. Great job!
Making this again! So delicious!
Aw thank you DaNielle!
This is my favorite soup of all time! I have made it easily once a months for years now. I’ve made it to take to friend with new babies. It’s just fool-proof and delicious. Even my two young kids love it!
Thank you for the sweet compliment, Lauren! I am glad you liked it!
I have a quick question about the nutritional info. Is is for all 4 servings or is it per 1 serving?
That is per serving, but it does seem high, I will double-check to make sure it’s correct.
This looks to be a perfect recipe for us- I get so tired of the chicken breast in soup, he loves dill- could be an excellent compromise. But I have a strange question. Your orzo looks so lovely and plump. The brand I buy is more rice shaped, and the texture is hard to get right, especially when I make soup. What brand orzo did you use? I must track it down.
Our daughter-in-law brought this soup to us when we came into town to help care for a couple of family members who were having surgery After a long day at the hospital, being able to come back to where we are staying and heat up this wonderful soup made the weariness of the day almost melt away! It is a recipe I know I will use again and again and will “pay it forward” to families need a lovely dish of comfort in a bowl. Thanks for posting it! I’d give it 10 stars if possible.
Thank you so much, Linda! I am so glad you enjoyed it 🙂
DELICIIOUS…I have been cooking for longer than I care to admit and I’m pretty good in the kitchen. My son who is a trained chef is home for the holidays and I thought this was something that I could throw together that everyone would enjoy. I purchased all of the ingredients and this morning I thought I would get a head start by making the meatballs, finishing the soup later when everyone was going to home for dinner. I went to visit a friend and when I returned home the meatballs had disappeared but the ingredients needed to remake them were in the fridge times two. My husband and son tried to blame the missing meatballs on the poor dog. I remade the meatballs and then finished the soup and it was VERY good. I like that it had plenty of flavor and was really delicious but didn’t require the long slow cooking time on the stove that some soups require. Ladies with children take notice…my son shared that it was dishes like this from his childhood that encouraged him to go into culinary as a profession. He said all of the time that he spent in the kitchen with me as a child- rolling meatballs, etc. that hooked him. Thank you for sharing your love and passion with us all =sending blessings to your family for the new year.
Wow! Thank you so much for the lovely complement! I am so glad you and your family enjoyed it!
Just made this last night, it was so so good! and easy to make, thank you for sharing!
Thank you, Kelly! 🙂
Love your recipes! Always simple to follow and delicious!
Thank you, Jennie! I love hearing that! 🙂
I prepared this soup and we loved it!
The photo is what drew me too it. The picture is deceiving as mine didn’t come close to yellow. With all the wonderful scrapings from the onion and garlic along with cooked carrots I’m not sure how the color yellow came about.
Next time I will use 1/2 the orzo as it sucks up the liquid so quickly it’s no longer soup but still so tasty especially the next day. Will make again.
Honestly, I’m not sure about the color because all my onion and carrot based soups come out quite yellow. Even potato soup that i make with onions and carrots comes out with a yellow tint. May be it the type of carrots.
I agree, when kept overnight, many pasta soups soak up a lot of liquid. If I know that we won’t be eating all the soup in one sitting, I add extra stock when I cook it.
Thank you, Laurie and I”m so happy you liked the soup!
Do you know how long to cook this in an Instant Pot?
Hi Maria!
Oh, I wish I could give you exact time. I haven’t made it in an instant pot. What I would do is saute veggies and meatballs in the Instant Pot, much like on stove-top, and then add broth and orzo and pressure cook on high for may be 5 minutes. I’d let it do a natural release for about 5 minutes and then do a quick release.
I haven’t tried making it in instant pot but that I what I would do. Orzo is quite fast to cook in instant pot and meatballs will me about half done after saute.
I hope it works out well!!
The chicken meatball with orzo is THE BOMB! I’ve made it lots, eaten it lots, shared it lots. We have tried to pre-make and freeze the meatballs, but end up just eating them up. It’s just sooo good.
That fresh dill really is the game changer.
Woo hoo! I love hearing that, Beth!
Love this soup! Have made it numerous times, the whole family loves it! Ty for a great recipe!!
Thank you, Valerie! That’s always great to hear 🙂
This soup was delicious. I loved it with chicken, rather than turkey, the meatballs stayed lovely and moist. The only changes I made were to double the stock, (to make sure I had enough soup for my big boys!) and I used just a wee bit of dried thyme in the meatballs, as I am not a fan of dill. I put fresh chopped garlic in the meatballs and made sure to season them really well with salt and pepper. Then I didn’t realize I needed more garlic for the soup portion, so I just sprinkled in a little garlic powder after the veggies were mostly caramelized. The broth came out dark and rich, very tasty. I added more salt and pepper to taste just before the orzo went in. We ate it with a French loaf and a French baguette. I much preferred the chicken meatballs to the turkey meatballs I have made in the past. This was perfect for a chilly November evening. Thanks for sharing!
Oh, my word this was good!!!!!!! Your recipes make me smile every time. This was soooooooo yummy!
Awe, thank you so much, Lyana! I hope you like it!
Chicken Meatball Orzo Soup : I found it quite bland as prepared by recipe instruction. I added 2 tsps. Old Bay seasoning to zest it up some rather than a bay leaf.
Yum !!!! I just made this this AM and had it for lunch,,,,it’s delish !!! Now tell me ,,,,can it be frozen ? I would love to bring some to my Mom ,,but I won’t see her for 2 weeks 🙂
Hi Di!
I’m so glad you liked it!!
Honestly, I’ve never frozen it before. I’m not sure how cooked pasta would react for freezing and defrosting. Good luck!!
Did you ever try freezing? I’m dying to know if it worked! I want to share with my Mom too, and she won’t be here for two weeks either! Funny how that works.
Hi Becca! I’m sorry, I haven’t. I cook so much and so often, especially with working on the cookbook, I haven’t had the need to freeze it. I also forgot to try that. Things have me more than crazy 🙂 Next time I make it, I will definitely try.
That’s ok!! Maybe I’ll try it and report back. 🙂
Hi, put some soup aside for your mom before adding the orzo then freeze. You can give her a small zip bag of the dried pasta to add when she heats it up.
Approximately how many people does this serve at i’m assuming 1 bowl per person? I have a family of 4 (2 adults, 2 children) Trying to decide if i should double the recipe or not. Thank you for your help in advance.
I would say that the recipe would be enough for dinner but most likely no leftovers. I would also depend on everyone’s appetite 🙂 You can add another cup of stock too. This soup should make 7-8 cups.
Sarah, I needed to serve four as well (myself, hubby, and two large teenagers!), so I made the recipe as is, only I added in twice as much stock, to ‘extend’ the soup, it was perfect and then I had a french loaf and a french baguette to go with it, to make sure they are good and full! 🙂
I think it would work but Make sure the orzo is u set done. That way when reheating the pasta won’t be over done. Same for the veg too really. Only things that need to be cooked through are the meatballs. Everything else….if freezing it all should be under done so it can finish cooking when you actually are for group eat it. I make a lot of soups and freeze them for me (single) and my parents.
This is cooking as I type this and it smells amazing! Can’t wait to have it for lunch today
Oh yay! I really hope you liked it, Karly!
Thank you 🙂
I really like this recipe and so glad I stumbled upon your site. I have an old friend from the Ukraine. she is Russian also, and her mother makes some wonderful chicken meatballs. These taste similar. I am looking forward to trying more of your recipes. But….let me get to this review. I actually made a blunder which ended up being a good thing. I had a little glass of wine, and went to sit on the patio while waiting for the soup, the last step. I forgot about the soup and when I came back, all of the liquid had been absorbed. It was no longer a soup, but a stew or not even that, but a wonderful mix of orzo, veggies, and meatballs. My husband is not a huge soup fan, so this worked out well for him. It was hard to judge the amount of salt it needed. I was afraid to put too much. So next time I make it, which there will be a next time, I will either add more salt or add a packet of onion soup mix. I would even consider adding a squeeze of lemon juice. Thanks for sharing your recipes!
Haha, I have definitely done it before! I’m glad that you were able to salvage the soup/stew 🙂
I would just add a little more salt and taste is as it’s cooking! I’m so glad you liked it!
Hi! Making the soup now can’t wait to try it! Only thing was the chicken meatball mix was really kinda sticky to work with so I added water to my hand to make it a bit easier and I had to do the meatballs in batches bc they all wouldn’t fit in my pan but I can’t wait to try it smells really good!!
I made the chicken meatball and orzo soup for dinner tonight and it was AMAZING! I was pleasantly surprised since I’ve never cooked with ground chicken. I’m trying to work my way through all of my pinterest recipes and and then comment on thee original pages. Your recipe has been the best so far!!!
That is so nice of you, Kaitlain! Thank you for such a sweet comment, I’m so glad you liked the soup!
We loved this recipe! A couple things we did differently: subbed turkey for chicken as it was cheaper at the market, used acini de pepe pasta as it cooks in the same time as orzo and I also had it on-hand, and we also pureed the vegetables because my boyfriend doesn’t like “chunks” in his soup. 😉 It was quite good. We’d make it again! We served it alongside asiago bread.
Sounds wonderful! I’m glad you enjoyed it, Sarah!
Stumbled across this recipe on Pinterest and made it for dinner tonight. It was really good and the whole family enjoyed it. I did have to add a little more broth as the orzo cooked to keep it “soupy” but otherwise, was a great dinner. Thanks!
I’m so happy to hear that!! Glad everyone enjoyed it, H 🙂
This was delicious and relatively easy to make. Best of all the kids liked it too. Thanks for the recipe!
Thank you for being a reader who posted after they tried this recipe. So many people comment on how wonderful the recipe sounds but so few seem to comment after it’s been made. I had to scroll many comments before I got yours.
It’s a breezy sunny Sunday afternoon here in West Palm Beach, Fl and I saw the recipe and immediately knew I had to make it. …what’s not to like. It’s on to stovetop as I’m writing my review and I already know it’s a hit. I’ve tasted the meatballs and the broth and its “Delicioso!!! I can’t wait to properly sit down with my husband and really enjoy every bit of this recipe. I did have a challenge with the meatballs sticking and falling apart a little sny recommendation? Thank you for sharing your love of food and eating.
I have been looking forward to making this and finally did today. It was yummy! I had ground turkey on hand, so I used it instead of ground chicken, broth instead of stock. I wish I would have stock on hand, but I’ll use it next time.
Wonderful recipe!!
Excuse my typos…I’m on my phone :/
No problem at all! I’m so happy you liked it!! The original plan was to use turkey but I went with chicken because my boys like it better 🙂
Thank you, Jen!
Oohh Lyuba this looks delicious! I’ve never actually made chicken meatballs; what a great idea!
This looks delicious, Lyuba! I’ve pinned it and shared it on my Five Heart Home Facebook page. Can’t wait to try it on one of these chilly nights!
This sounds perfect for a chilly day! Good to know for picky eaters that substituting Ditalini is a good alternative!
My daughter and I were just taking about how much we love soup! This one looks amazing!
This looks amazing! Just wondering, how much meatballs should you end up with? Just so I have a rough estimate, I guess it’s not too important, they just might need more cooking or something? Thanks!
Sorry for the late response, Cara!
Honestly, it really doesn’t matter. I made smaller meatballs for my son to easily eat them but you can make them any size!
This looks amazing, Lyuba! I love orzo, so I am going to have to give this recipe a try soon. 🙂
Thank you for sharing at Marvelous Mondays this week! Pinned.
Oh yes, this is just the recipe my kitchen has been missing! How perfect for these first few weeks of breaking in the chillier temps! I’d love for you to share this recipe with my link party Life Created Tuesdays! Thanks for the recipe inspiration 🙂
I can’t wait to try your recipe! Looks delicious. We have soups at least once a week. Perfect to add to my meal plan. & pinned it
This sounds so yummy, and I can’t wait to make it. I don’t have any kiddos, but my hubby isn’t always open to soups. He does, however LOVE orzo, so hopefully I can use that to coax him into trying it. If not, more for me to enjoy! 🙂 Thanks for sharing!
I meant to ask you, do you grind your chicken? If not, have you ever tried? We grind our own meat but have never tried the poultry.
Sorry for the late response, Marisa!
I don’t grind my own mean right now but when I lived with my grandma, we did all our own ground meat. I do like it much better!
I can smell the heavenly aroma!! Just this morning I woke up and said – what kind of soup are we going to make next?? This sounds great. We’ve made chili, lemon chicken orzo, beef vegetable barley. My kids have insisted that along with Thanksgiving dinner they want my Gnocchi en brood. It is my mom’s recipe and the gnocchi are not made of potato but light as a feather little pillows made with egg, parmesan, and farina.
Mmmmm…I’m a soup fanatic, especially as the weather gets cold! I totally get the picky eaters, too! I have three men in my house (1 big & 2 littles) Thankfully my husband isn’t picky, but the kids sure are!
OMG, this looks SO good. I’ve never known what to do with ground chicken, so I’ve stayed away from it. And I love orzo. I am so going to try this.
And your timing is perfect. My Future Expat Required Ingredient Link Party that went live today is featuring chicken. I hope you’ll stop by and link it up so my readers can find this great recipe too!
My youngest is the same way. Usually surprises me, though with his taste buds. Sometimes picky and when I expect him to be picky… he’s not! My boys would definitely love this kind of soup. And, so would I! Have a happy Sunday, my friend!!
I just threw together a chicken and veggie soup for lunch. Tis the season! Thanks for the recipe. I do not eat orzo but would substitute potatoes, maybe even sweet potatoes. YUMMY!