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A comforting bowl of chicken meatball soup with tender meatballs, orzo, and vegetables in a savory Parmesan broth.

Chicken Meatball Soup

Rebecca Blumer
Chicken Meatball Soup is a cozy one-pot dinner with tender chicken meatballs, savory broth, orzo, lemon, and Parmesan. Easy enough for busy nights, and full of layered flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 283 kcal

Equipment

  • large bowl
  • Large pot or Dutch oven
  • tray or plate

Ingredients
 

For the meatballs

  • 1 lb ( 450 g ) ground chicken
  • ½ cup ( 50 g ) breadcrumbs
  • 2 medium eggs
  • 2 tablespoons fresh parsley finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the soup

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 2-3 celery stalks diced
  • 2 garlic cloves finely chopped
  • ½ tablespoon fresh rosemary finely chopped
  • ½ tablespoon fresh thyme finely chopped
  • ¼ teaspoon red chili flakes
  • ½ cup ( 75 g ) orzo
  • 6 cups ( 1.5 l ) chicken stock
  • 1 tablespoon lemon juice freshly squeezed
  • ⅓ cup ( 30 g ) Parmesan grated
  • Salt and freshly ground black pepper to taste

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, eggs, parsley, garlic powder, basil, oregano, salt, and pepper. Mix everything until well combined. Form the mixture into small meatballs and place them on a tray or plate.
    Use a light hand here. Once the mixture looks evenly seasoned and holds together, stop mixing. The meatballs should feel soft, not packed tight. I personally like making them small because they cook evenly and are easier to eat with a spoon.
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until sealed and no longer pink (they don't need to be fully cooked at this point). Work in batches, so you don't crowd the pot. Place the cooked meatballs on a plate and set aside.
    You’re looking for the outside to look set and lightly golden in spots. Don’t fuss with them too much at first or they may stick. Once they release more easily, turn them and keep going. Those browned bits in the pot are pure soup gold.
  • Add the remaining olive oil to the same pot and saute the onion, carrot and celery stalks for 5 minutes or until softened.
    The vegetables should lose their raw edge and start smelling sweet and mellow. They do not need to brown. Just soften and pick up all that flavor left behind from the meatballs.
  • Stir in the garlic, rosemary, thyme, and red chili flakes and continue to cook for another minute.
    This is the quick fragrant stage. As soon as you get that big whiff of garlic and herbs, you’re ready for the next step. Don’t wander off here because garlic waits for no one.
  • Next, stir in the orzo, meatballs and chicken stock. Bring to a boil, then lower the heat and simmer for 10-12 minutes until the orzo is al dente. Stir occasionally so the orzo doesn't stick to the bottom of the pot.
    Once it comes up to a boil, lower the heat so the soup simmers steadily, not wildly. Stir now and then, especially near the bottom of the pot where orzo likes to settle. By the end, the pasta should still have a little bite, the broth should look lightly thickened, and the meatballs should feel tender when cut into.
  • Stir in the lemon juice, grated Parmesan and fresh parsley. Adjust the seasoning to taste and serve hot with extra freshly grated Parmesan on top if you like.
    This final step changes the whole mood of the soup. The lemon brightens it, the Parmesan melts in and adds savory depth, and the parsley freshens everything up. If you love a stronger citrus aroma, a little finely grated lemon zest on top is lovely, but truly optional.

Notes

Storage Tip: Refrigerate leftovers in an airtight container for up to 3 to 4 days. If you want the best texture later, keep extra cooked orzo separate when possible so the broth stays brothy.
Freezing Tip: Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 3 months for best quality.
Reheating Tip: Reheat gently on the stovetop over medium-low heat or in the microwave until steaming hot. If the soup has thickened, add a splash of stock to loosen it.
Variation Tip: Ground turkey can be used instead of ground chicken. You can also stir in a splash of heavy cream or full-fat coconut milk at the end for a creamier version, or add spinach, chopped kale, or white beans for a heartier bowl.
Success Tip: Mix the meatballs gently so they stay tender, and keep an eye on the orzo so it stays al dente instead of turning mushy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 283kcalCarbohydrates: 21gProtein: 20gFat: 13gSaturated Fat: 4gCholesterol: 98mgSodium: 578mgPotassium: 605mgFiber: 1gSugar: 5gVitamin A: 1504IUVitamin C: 5mgCalcium: 92mgIron: 2mg
Keyword chicken meatball soup, Comfort Food, easy soup recipe, ground chicken recipe, orzo soup
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