Chicken Meatball Soup

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Grab your spoon and get ready to dive into a big bowl of hearty, yet surprisingly light chicken meatball soup. A light salad and a hunk of crusty Italian bread will make it a meal!

Chicken meatball soup is quick, easy, hearty and the perfect weeknight meal as temps get chilly.

I’m mildly obsessed with soup, but not every soup feels like enough for dinner. This soup, with a big helping of chicken meatballs and tender orzo, solves that problem. The bonus? While filling, it’s low in calories and packed with veggies.

These chicken meatballs are super tender and full of flavor. I brown them first (don’t worry about cooking them fully) and pop them into the soup as it simmers to finish cooking.

The dry orzo cooks right in the soup, no need to cook it first. Just be mindful that it will continue to absorb the liquid as it sits and additional stock may be needed to thin it to your desired consistency.

I always make extra chicken meatball soup as it freezes well or keeps in the refrigerator for several days. Leftovers are a dream for lunch, but again, keep some stock handy when you reheat it.

Easy prep and plenty of hands-off time make this a winner for a weeknight meal. Serve it with a simple green salad and a loaf of crusty bread and you will have a very happy and satisfied family, I promise.

Let’s make chicken meatball soup

1. Combine all the ingredients for the meatballs in a large bowl and mix together with your hands.
2. Scoop heaping tablespoons of the meatball mixture and roll into balls.
3. Fry the meatballs in olive oil in a dutch oven or large pot until browned (they don’t need to be fully cooked through).
4. Saute the onion until softened and golden.
5. Add the garlic, celery, and carrots to the pot. Deglaze with white wine.
6. Add the stock, orzo, salt and pepper. Bring to a boil and reduce to a simmer. Cook until the orzo is cooked though, add the meatballs and continue to simmer. Serve with parsley and parmesan.

Tips for success

• Keep the meatballs round and uniform in size so they cook evenly.
• Don’t worry about fully cooking the meatballs as you brown them, they will finish cooking in the soup as it simmers.
• The orzo will absorb stock as it cooks. Add additional stock to thin.
• Be sure to taste and adjust the seasoning before serving.
• This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if desired.

More hearty soup recipes

• Easy Curried Pumpkin Soup
• Easy Black Bean Soup
• Broccoli Cheese Soup
• Matzo Ball Soup
• Roasted Fennel and Cauliflower Soup

5 from 4 votes

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Chicken Meatball Soup

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Grab your spoon and get ready to dive into a big bowl of hearty, yet surprisingly light chicken meatball soup. A light salad and a hunk of crusty Italian bread will make it a meal!

Course: Soup/Stew

Cuisine: American

Keyword: chicken meatball soup, chicken meatballs

Servings: 6 servings

Calories: 448 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Chicken Meatballs

• 1 lb ground chicken
• 1 egg, lightly beaten
• 1/4 cup whole milk
• 1/3 cup panko or regular breadcrumbs
• 1/4 cup parmesan cheese, grated
• 2 tsp dried Italian seasoning
• 1 tsp garlic powder
• 2 Tbsp fresh parsley, minced
• 1 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Chicken Meatball Soup

• 3 Tbsp extra virgin olive oil, divided
• 1 medium onion, diced small
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 8 oz baby carrots (2-3 chopped carrots can be substituted)
• 3/4 cup dry white wine
• 5 cups chicken stock
• 1 cup dried orzo
• 1/4 cup fresh parsley, minced
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• parmesan cheese, grated (for topping)

Instructions

Chicken Meatballs

1. Combine all ingredients in a bowl and mix to combine (I recommend mixing with your hands). Take care not to overmix or the meatballs will become tough.

2. Roll out heaping tablespoon-size meatballs and set aside (you should have about 24 meatballs). Heat 2 Tbsp olive oil in a dutch oven or heavy bottomed pot and add meatballs to the pan.

3. Brown the meatballs over med heat, 3-4 mins. Remove to a plate and reserve.

Make the Soup

1. Add the remaining olive oil to the pot without cleaning, just scraping up the brown bits. Add the onion to the pot and saute until softened, about 3-4 mins.

2. Stir in the garlic, celery, and carrots and cook for 2-3 mins. Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins.

3. Add the stock, orzo, parsley, salt, and pepper. Cover, bring to a boil and reduce to a simmer and cook for about 15 mins or until the orzo is cooked through.

4. Uncover and gently stir in the meatballs. Simmer on low until the meatballs are heated through. Serve topped with a sprinkle of parmesan cheese and parsley if desired.

Recipe Notes

• Keep the meatballs round and uniform in size so they cook evenly.
• Don’t worry about fully cooking the meatballs as you brown them, they will finish cooking in the soup as it simmers.
• The orzo will absorb stock as it cooks. Add additional stock to thin.
• Be sure to taste and adjust the seasoning before serving.
• This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if desired.

Nutrition Facts

Chicken Meatball Soup

Amount Per Serving

Calories 448 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 103mg34%

Sodium 1669mg73%

Potassium 931mg27%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 8g9%

Protein 26g52%

Vitamin A 5730IU115%

Vitamin C 9mg11%

Calcium 135mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.