Chicken Meatball Soup with Zest (30 Minutes)
Chicken meatball soup is a delicious combination of meatballs, orzo, chicken broth and vegetables that comes together for a hearty, comforting meal-in-a-bowl made in 30 minutes. This one is kicked up with lemon zest.
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
- Chicken alternatives: You can also use beef, turkey, ground pork (or any combination), ideally with 10-15% fat for more flavor and moisture.
- Fresh spinach substitute: If you don't have fresh spinach on hand, you can use frozen spinach, thawed and drained to yield about 1 cup (about 1/2 a frozen 10-ounce package). Kale or escarole will work well too.
- Shortcut for cooking meatballs and pasta: Drop meatballs and pasta directly into boiling broth without cooking them separately ahead of time. Just cook them in the broth on medium-high for about 10-12 minutes.
- Cooking orzo: 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.
- 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.
- Other add-ins: Add a cup of canned tomatoes, drained and chopped; chopped green onion; or parmesan cheese.
- Make ahead: Store leftover soup in the fridge for 4-5 days. If the noodles absorb too much broth, add some more when reheating. Cool and freeze in an airtight container up to 3 months.
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