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Chicken Meatball Orzo Soup Recipe

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4 from 2 reviews

This comforting Chicken Meatball Orzo Soup features tender, seasoned chicken meatballs nestled in a flavorful chicken broth with vegetables and orzo pasta. Infused with fresh herbs and parmesan, this hearty soup is perfect for a cozy meal and can easily be prepped ahead for convenience.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meatballs

  • 1 pound lean ground chicken (94% lean)
  • Kosher salt and pepper, to taste
  • 2 garlic cloves, minced
  • ½ cup finely grated parmesan
  • ½ cup seasoned breadcrumbs
  • ⅓ cup chopped fresh herbs (parsley, basil, chives)

Soup Base

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 2 carrots, finely grated
  • 2 celery sticks, diced
  • 3 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • ½ teaspoon poultry seasoning
  • 7 to 8 cups chicken stock
  • 1 parmesan cheese rind
  • 1 cup uncooked orzo pasta

To Serve

  • Lemon wedges (for spritzing)
  • Fresh parsley (for topping)

Instructions

  1. Prepare Meatballs: In a large bowl, combine the ground chicken, salt, pepper, minced garlic, parmesan, breadcrumbs, and fresh herbs. Gently mix until just combined, then roll the mixture into 1-inch meatballs.
  2. Brown Meatballs: Heat olive oil in a large stock pot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Toss the meatballs around briefly, then transfer to a plate.
  3. Sauté Vegetables: In the same pot, add butter along with the diced onions, grated carrots, diced celery, minced garlic, salt, pepper, and poultry seasoning. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
  4. Simmer Soup: Add 7 cups of chicken stock and the parmesan rind to the pot. Return the browned meatballs to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 10 to 20 minutes if time allows, to develop deeper flavor. If short on time, proceed to the next step immediately.
  5. Cook Orzo: Stir the uncooked orzo pasta into the soup. Cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
  6. Finish and Serve: Add a spritz of lemon juice to brighten the soup and stir gently. Serve the soup topped with fresh parsley for garnish.
  7. Make-Ahead Tip: For meal prep, cook orzo separately according to package directions and store it in the fridge. Combine the cooked orzo with the heated soup when ready to serve, resulting in a soup with more broth but just as delicious.

Notes

  • Use lean ground chicken (at least 94% lean) for best texture and health benefits.
  • Simmering the soup covered for 10-20 minutes enhances the flavor by melding the ingredients.
  • Orzo can be cooked separately and added at serving time to prevent softening during storage.
  • Spritz of lemon brightens the soup but can be omitted if preferred.
  • Fresh herbs can be varied according to preference, using parsley, basil, chives, or a combination.
  • Seasoned breadcrumbs add flavor; if unavailable, plain breadcrumbs with a pinch of Italian seasoning work well.

Find it online: https://familyhomemeals.com/chicken-meatball-orzo-soup-recipe/