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Home » Dinner » Chicken » Chicken Meatball & Orzo Hearty Soup

Chicken Meatball & Orzo Hearty Soup

Created: August 1, 2019 Updated: October 4, 2022 by Lyuba Brooke 80 Comments

127.3K shares
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It’s my new twist on a classic Chicken Noodle recipe, but this particular one has much more flavor and it’s much more fun! It’s a delicious soup made with chicken meatballs, veggies, and orzo pasta.

Chicken Soup

CHICKEN SOUP

For all of you picky eaters and those who try to feed picky eaters, this soup might just be your saving grace. Both of my kids can be quite impossible to feed and sometimes, even my husband whines when I make something with too many veggies. 

So to try and please them, I put a fun twist on a classic chicken noodle soup with chicken meatballs instead of plain old chicken breast and orzo instead of noodles. They loved it! They loved the taste and they loves the addition of meatballs.

My secret with this recipe is in searing to get caramelization on onions and meatballs. So much great flavor comes from caramelized onion and meatballs, so make sure to get the onions golden brown and the meatballs too.

When you slowly add the stock, make sure to scrape the bottom of the pan with your wooden spoon to deglaze all that browned goodness off the bottom of the pan and mix it into the broth.

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chicken meatball orzo soup in a bowl with a spoon

HOW TO MAKE CHICKEN MEATBALL SOUP

Meatballs:

Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated. Use a cookie scoop to get equal amount of mixture for the meatballs. Cover a cutting board with parchment paper and place meatballs into the paper. 

Soup:

Preheat oil in a pot over medium-high heat. Add diced onion and shredded carrots and saute until it begins to caramelize. Make sure to stir often.

When it’s nicely golden, add crushed garlic and lower the heat to medium. Saute until garlic is fragrant then take the veggies out of the pot and set aside.

Add a little more oil and the meatballs. Cook meatballs on one side until golden brown and flip. Cook meatballs on the other side until golden brown as well. Once meatballs are almost cooked, add the veggies back into the pot and then pout in chicken stock.

Season with salt and pepper and add a bay leaf. Cover the pot with a lid and cook for about 15 minutes.

Stir in orzo and dill weed and cook until orzo is done. (About 10 minutes but make sure to taste the orzo to check.)

*Remember to discard bay leaf once the soup is done.*

chicken orzo soup in a bowl and spoon with soup on it

SOME MORE RECIPES TO TRY:

Broccoli Bacon Cheese

Butternut Squash Potato

Chicken Bisque

Italian Broccoli Cheese Soup

chicken meatball orzo soup in a bowl on top of a green table clothe

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clay soup crock with chicken orzo soup on a light green napkin with a spoon at the right of crock all on wood table

Chicken Meatball and Orzo Soup

Fun twist on a classic Chicken Noodle recipe, but this particular one has much more flavor and it's much more fun! It's a delicious soup made with chicken meatballs, veggies, and orzo pasta.
4.23 from 58 votes
Print Pin SaveSaved! Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4
Calories: 528kcal
Author: Lyuba Brooke

Ingredients

Chicken Meatballs:

  • 1 lb ground chicken
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 garlic cloves
  • 1 tbsp fresh minced dill weed
  • salt and pepper to taste

Soup

  • 2 tbsp vegetable oil to cook vegetables
  • 1 medium yellow onion diced
  • 2 medium carrots shredded
  • 3 garlic cloves
  • 1-2 tbsp vegetable oil to cook meatballs
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup uncooked orzo
  • 1 tbsp minced fresh dill weed
  • salt to taste
  • black pepper to taste
US Customary - Metric

Instructions

Meatballs:

  • Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated.
  • Use a cookie scoop to get equal amount of mixture for the meatballs. Cover a cutting board with parchment paper and place meatballs onto the paper. 

Soup:

  • Preheat oil in a pot over medium-high heat. Add diced onion and shredded carrots and saute until it begins to caramelize. Make sure to stir often.
  • When it’s nicely golden, add crushed garlic and lower the heat to medium. Saute until garlic is fragrant then take the veggies out of the pot and set aside.
  • Add a little more oil and the meatballs. Cook meatballs on one side until golden brown and flip. Cook meatballs on the other side until golden brown as well. Once meatballs are almost cooked, add the veggies back into the pot and then pout in chicken stock.
  • Season with salt and pepper and add a bay leaf. Cover the pot with a lid and cook for about 15 minutes.
  • Stir in orzo and dill weed and cook until orzo is done. (About 10 minutes but make sure to taste the orzo to check.)
  • *Remember to discard bay leaf once the soup is done.*

Nutrition

Serving: 4g | Calories: 528kcal | Carbohydrates: 47g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 278mg | Potassium: 1067mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5155IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Chicken Meatball & Orzo Soup in a bowl

Originally published on Will Cook For Smiles on November 3, 2013. Updated August 1, 2019.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

127.3K shares

Filed Under: Chicken, Soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Wendy K says

    February 19, 2023 at 6:37 pm

    5 stars
    Picky kids and husband both ate this without ever once complaining and said it was yummy! I left out the dill and sprinkled Parmesan on top before serving. I got scared when the chicken balls stuck to the pan when I tried to flip them, but it all worked out and when the soup was done, nothing was stuck to my pan! It took me 1.5 hours from start to finish to make. But…I’m still learning in the kitchen. I bought already shredded carrots to save myself extra time. Thanks for this great recipe!

    Reply
    • LyubaB says

      February 20, 2023 at 7:46 am

      You are welcome, Wendy! So glad your family liked the recipe!

      Reply
  2. Shelly Breisch says

    December 11, 2022 at 10:41 am

    This soup looks good but I’m not a fan of dill weed. Have you ever tried it with a different herb? Maybe parsley?
    Ii was thinking of trying.

    Reply
    • LyubaB says

      December 13, 2022 at 1:37 pm

      You could use parsley instead. 🙂

      Reply
  3. LyubaB says

    November 1, 2022 at 12:47 pm

    Hi Holly,

    Yes, you can make it in the crockpot. I would still saute the veggies in a pan, then add them to the crock pot, then sear the meatballs, and then and them and the stock to the crock pot. Cook on low for about 4 hours then add the orzo for 15-20 min on high but check the pasta for doneness.

    Reply
  4. Holly says

    October 28, 2022 at 12:02 pm

    Can this be made in crockpot for how many hours
    Thanks

    Reply
  5. Wendy says

    October 17, 2021 at 11:35 am

    Love this soup . Make it often. Planning to make it again but was hoping to use a slow cooker. Thoughts? I would be doubling the recipe.

    Reply
    • LyubaB says

      November 1, 2022 at 12:44 pm

      Yes, you can make it in the crockpot. I would still saute the veggies in a pan, then add them to the crock pot, then sear the meatballs, and then and them and the stock to the crock pot. Cook on low for about 4 hours then add the orzo for 15-20 min on high but check the pasta for doneness.

      Reply
  6. Heather says

    September 30, 2021 at 5:48 pm

    I keep coming back to this recipe. It’s hands down our favorite soup and I make soup 52 weeks out of the year. Great job!

    Reply
  7. DaNielle Spendlove says

    April 7, 2021 at 8:40 pm

    5 stars
    Making this again! So delicious!

    Reply
    • LyubaB says

      April 12, 2021 at 3:41 pm

      Aw thank you DaNielle!

      Reply
  8. Lauren says

    February 28, 2021 at 4:45 pm

    5 stars
    This is my favorite soup of all time! I have made it easily once a months for years now. I’ve made it to take to friend with new babies. It’s just fool-proof and delicious. Even my two young kids love it!

    Reply
    • LyubaB says

      March 1, 2021 at 9:57 am

      Thank you for the sweet compliment, Lauren! I am glad you liked it!

      Reply
  9. Melissa says

    January 18, 2021 at 10:51 am

    I have a quick question about the nutritional info. Is is for all 4 servings or is it per 1 serving?

    Reply
    • LyubaB says

      January 19, 2021 at 1:53 pm

      That is per serving, but it does seem high, I will double-check to make sure it’s correct.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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