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
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.
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.*
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Chicken Meatball and Orzo Soup
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
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
Originally published on Will Cook For Smiles on November 3, 2013. Updated August 1, 2019.
Erica D says
I made this soup tonight. I did make some minor changes which did throw my meatball to soup ratio a little off, but overall it turned out great! I have some picky kids. One picked around the carrots and the other picked around the meatballs. Ill be taking the leftovers in to my coworkers tomorrow! I would make this again.
LyubaB says
I am so glad you liked it!
Annette says
This is one of my FAVORITE soups! CHEF KISS!
LyubaB says
I love hearing that! I am so glad you like it, Annette!
Wendy K says
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!
LyubaB says
You are welcome, Wendy! So glad your family liked the recipe!
Shelly Breisch says
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.
LyubaB says
You could use parsley instead. 🙂
LyubaB says
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.
Holly says
Can this be made in crockpot for how many hours
Thanks
Wendy says
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.
LyubaB says
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.
Heather says
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!
DaNielle Spendlove says
Making this again! So delicious!
LyubaB says
Aw thank you DaNielle!
Lauren says
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!
LyubaB says
Thank you for the sweet compliment, Lauren! I am glad you liked it!
Melissa says
I have a quick question about the nutritional info. Is is for all 4 servings or is it per 1 serving?
LyubaB says
That is per serving, but it does seem high, I will double-check to make sure it’s correct.