Chicken Meatball Soup with Orzo
Chicken meatball soup with orzo is a cozy, comforting meal-in-a-bowl with a fresh lemon zest finish. Tender meatballs, vegetables, and savory broth come together in about 30 minutes for an easy weeknight meal.
Servings (change as needed): 6
Ingredients
For meatballs
- 1 pound ground chicken, Note 1
- 1 tablespoon grated onion (or 1/4 teaspoon onion powder)
- 1 egg
- 1/4 cup breadcrumbs or panko breadcrumbs
- 1/4 cup finely chopped herbs (or 1 tbsp dried) parsley, oregano or basil
- salt and black pepper to taste (about 1/2 - 1 tsp)
- Optional: 1/4 cup Parmesan cheese
For Soup
- 2 teaspoons oil
- 1/2 onion, chopped
- 2 teaspoons garlic about 2 garlic cloves
- 8 cups Chicken broth
- 3/4 cup dry orzo pasta (or acini de pepe pasta)
- 1 large carrot, thinly shaved with a peeler then roughly chopped (or finely diced)
- 6 cups fresh baby spinach, roughly chopped, Note 2
- 1 teaspoon lemon zest grated from 1 lemon
- Optional: 1/4-1/2 cup freshly grated Parmesan cheese
Instructions
- MAKE THE MEATBALLS: In a medium bowl, combine ground meat, egg, breadcrumbs, onion, salt, pepper (and Parmesan and basil if using). Mix lightly with clean hands until well combined. Don't overmix or they will be tough. Form into mini chicken meatballs (3/4-1 1/2 inches/1.9-3.8 cm). Use wet hands to form the meatballs as they will be sticky. Partially fry or bake meatballs. Note 3 for shortcut.°To fry: Heat non stick pan to medium high. Add a few drops of olive oil. Brown meatballs in pan an fry for 2-3 minutes per side. Do not overcrowd pan. Do in 2 batches if needed. Transfer to plate lined with a paper towel to absorb grease. °To bake: Heat oven to 425F/218C. Place meatballs on parchment lined pan. Bake for 8-10 minutes, depending on size of meatballs. Transfer to plate lined with a paper towel to absorb grease.
- ASSEMBLE THE SOUP AND SERVE: In large soup pot or large dutch oven, heat the oil on medium high heat. Add onions and sauté for several minutes until fragrant and translucent. Add garlic and cook another 30 seconds. Add broth, orzo (Note 4) and carrots. Cook for 10 minutes until carrots are softened and orzo is cooked. Add meatballs and spinach. Stir. Reduce heat to medium and cook for another 8-10 minutes. Add lemon zest. Taste and adjust seasonings as needed. Add Parmesan cheese if desired or pass it at the table. Serve in bowls with crusty warm bread on the side.
Notes
- Meatball alternatives: You can substitute the ground chicken with turkey, beef, pork, or a combination. For best flavor and moisture, use meat with about 10–15% fat.
- Fresh spinach substitute: If you don't have fresh spinach on hand, use1 cup thawed and drained frozen spinach (about ½ of a 10-ounce package). Kale or escarole will work well too.
- To cook meatballs and orzo in one pot (shortcut): Simplify the process by dropping the raw meatballs and orzo directly into simmering broth and cooking for about 10–12 minutes, or until the meatballs are cooked through and the pasta is tender. For deeper flavor and a clearer broth, brown or bake the meatballs first.
- Cook orzo separately to reduce starch: To reduce the starch in the soup, you can cook the orzo (or other small pasta) separately. Then add pasta to the soup along with the cooked meatballs.
- Add-in variations:
- Fresh herbs and spices: Try adding chopped basil leaves or fresh parsley or an Italian seasoning blend. Add a little heat to soup with red pepper flakes or a pinch of cayenne pepper.
- A cup of canned tomatoes, drained and chopped.
- Chopped green onion.
- Parmesan cheese.
- Make ahead:
- Store in the refrigerator for 4–5 days. If the orzo absorbs too much broth, add a splash when reheating.
- Freeze cooled soup in an airtight container for up to 3 months. (Keep in mind the pasta softens over time.)
Calories: 285kcal | Carbohydrates: 25g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 418mg | Potassium: 848mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5020IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg