Chicken Meatball Soup with Orzo (30 Min)
“So good and easy. I used italian seasoning in the meatballs plus added zucchini. Yum” LeAnne
This chicken meatball soup with orzo is a classic comfort meal-in-a-bowl with one bright twist. Tender chicken meatballs, slightly chewy orzo, and vegetables simmer in a savory chicken broth – then a finishing touch of fresh lemon zest brings everything to life..
You might also know this as Italian wedding soup. Despite the name, it isn’t traditionally served at weddings – it’s an Italian-American favorite built around meatballs and greens in broth. This version keeps that familiar comfort and adds a simple, fresh, zesty upgrade.
What to expect
A wonderful balance of flavors and textures that makes a satisfying meal in just 30 minutes.
- Juicy and flavorful meatballs. Dark meat ground chicken makes them extra moist and rich (or use our all-purpose Italian meatballs or your own favorite meatball recipe).
- Flexible prep: brown the meatballs in a skillet or bake them in the oven while the soup simmers.
- Great for leftovers: The flavors deepen overnight, making this an excellent meal-prep option.
Ingredients – tailored to your taste
- Meatball mixture: Dark meat ground chicken is juicier and more flavorful, but white meat is fine too. Try to get at least 10% fat for tenderness.
- Breadcrumbs: Store-bought regular or Italian breadcrumbs both work.
- Chicken broth: Homemade or store-bought. For deeper flavor, use a concentrated broth (with a bit less water than called for) or Better Than Bouillon mixed with water.
- Pasta: Orzo is traditional, but any tiny pasta such as acini de pepe, pastina, or stelline works. Smaller pasta cooks faster.
- Spinach: Use fresh baby spinach or thawed frozen spinach.
- Lemon zest – this is the finishing touch that adds brightness to the soup and makes this version stand out.
Substitutions
- Meatballs: Ground turkey, pork or beef – or any combination – can replace the chicken.
- Spinach: Kale or escarole are good alternatives.
Variations
- Deeper umami flavor: Sprinkle freshly grated Parmesan on top before serving or add a Parmesan rind while the soup simmers.
- Hearty add-in: Stir in a handful of cooked white beans for added nutrition.
Step-by-step instructions
Meatball Tips
- Brown for flavor. Sear meatballs until nicely golden before adding them to the soup. The caramelization builds depth.
- Don’t overmix the meatball mixture. Mix just until combined to keep the meatballs tender.
- Shape gently. Lightly wet your hands if the mixture is sticky, and use a light touch to avoid dense meatballs.
Try this meatball marinara sub recipe if you have any leftover meatballs.
What to serve with the soup
Serve a big bowl of your homemade soup as a meal with:
- Warm, crusty bread or
- Cheesy garlic bread on croissants.
Or serve it as a starter before a main course meal like:
Shortcuts
- Buy frozen meatballs. Or, use homemade meatballs that you have saved in the freezer.
- Freeze extra meatballs. If you’re making meatballs for another recipe, make a double batch and freeze the extras.
- Cook the meatballs directly in the soup (optional). To save a couple of steps, you can drop the meatballs into the simmering broth (without pan-searing) and cook them about 10-12 minutes.
- I prefer baking or pan-frying the meatballs first, though, to let the fat release onto the pan instead of the soup. And, since you’re cooking the meatballs and making the soup at the same time, you’re not saving a lot of time.
Recipe FAQs
Yes. Brown the meatballs first for best flavor (either in a skillet or using the sauté function on your slow cooker). Add everything except the pasta and cook on low for 4–6 hours. Stir in the orzo during the last 20–30 minutes.
Absolutely. Store in the refrigerator for up to 4–5 days. The flavors deepen as it sits, making this a great make-ahead meal. If the orzo absorbs too much broth, add a splash of extra broth or water when reheating.
Definitely. Cool completely and freeze in a freezer-safe bag or airtight container for up to 3 months.
If you know you’ll be freezing it, you can cook the pasta separately and add it after reheating to avoid the orzo becoming too soft.
Chicken meatball soup is often associated with Italian wedding soup from the Italian phrase minestra maritata which means a “marriage” of greens and meat. It refers to the pairing of ingredients – not an actual wedding.
Any small pasta will work well – acini de pepe, pastina, stelline, ditalini.
Other hearty soup recipes you might like
All of these can be served as starters or as a meal-in-a-bowl.
- Beef barley soup recipe – classic, and loaded with veggies and beef.
- Shrimp chowder Thai-style – creamy with a gentle kick.
- Kale potato and sausage soup – topped with cheese toasts
- Vegetable bean and barley soup – hearty and nourishing, good meal prep
- Red lentil vegetable soup – thick, flavorful, packed with veggies & flavor
- Easy pastina soup with veggies – simplified Italian chicken soup.
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Chicken Meatball Soup with Orzo
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.
Recipe 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.)
Simple, fast, healthy, and delicious! Thank you for this wonderful recipe!
Thanks Joe – so glad you enjoyed it!
So good and easy. i used italian seasoning in the meatballs plus added zucchini. Yum
love the soup
Thank you!