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Creamy Chicken Meatball and Orzo Soup Recipe

Cozy up with this Creamy Chicken Meatball and Orzo Soup Recipe — rich, hearty, and perfect for family dinners.

Ingredients

Scale
  • For the Meatballs
  • 1pound ground chicken
  • 2garlic cloves, minced
  • 1small handful of fresh parsley, finely chopped
  • ¾ teaspoonsalt
  • Pinch of black pepper
  • Olive oil or cooking spray for browning
  • For the Soup
  • 1 tablespoonolive oil
  • 1large onion, finely diced
  • 1medium carrot, finely diced
  • 1red bell pepper, finely diced
  • 2garlic cloves, minced
  • 1 tablespoondried herbs (such as Herbes de Provence or Italian blend)
  • 1 teaspoonsweet paprika
  • ½ teaspooncayenne pepper (optional, for a little heat)
  • Salt and black pepper, to taste
  • 1can (14 ounces) crushed or plum tomatoes
  • 3 tablespoonstomato paste
  • 1 teaspoonsugar
  • 6 cupschicken broth
  • 6 ounces(about175g) uncooked orzo pasta
  • 4½ ounces(about125g) light cream cheese, softened

Instructions

  1. 1. Prepare the Meatballs
  2. In a mixing bowl, combine ground chicken, minced garlic, parsley, salt, and pepper.
  3. Mix gently just until combined — do not overwork the meat to keep the meatballs tender.
  4. Shape the mixture into about 25 small meatballs and set aside.
  5. 2. Brown the Meatballs
  6. Heat a large soup pot or deep skillet over medium-high heat.
  7. Lightly coat with cooking spray or a drizzle of olive oil.
  8. Add the meatballs in batches and cook for 3–4 minutes, turning occasionally, until lightly browned on all sides.
  9. Remove the meatballs from the pot and set aside. (They will finish cooking later in the soup.)
  10. 3. Sauté the Vegetables
  11. In the same pot, add 1 tablespoon of olive oil.
  12. Add the onion, carrot, red bell pepper, and minced garlic.
  13. Cook over medium heat for about 6 minutes, stirring occasionally, until the vegetables soften and start to caramelize.
  14. 4. Build the Flavor Base
  15. Season the vegetables with salt, pepper, herbs, paprika, and cayenne if using.
  16. Stir to coat evenly and let the spices toast for about 30 seconds.
  17. Add the crushed tomatoes and break them up with a wooden spoon.
  18. Stir in the tomato paste, chicken broth, and sugar. Mix well.
  19. 5. Simmer the Soup
  20. Bring the mixture to a gentle boil, then reduce the heat to low.
  21. Cover and simmer for 10 minutes to allow the flavors to blend.
  22. 6. Add the Meatballs and Orzo
  23. Remove the lid and return the browned meatballs to the pot.
  24. Add the uncooked orzo and the cream cheese.
  25. Stir until the cream cheese melts into the broth, creating a creamy texture.
  26. Continue simmering uncovered for 12–15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened.
  27. 7. Serve
  28. Ladle the creamy soup into bowls and garnish with freshly chopped parsley.
  29. For an extra touch, sprinkle a bit of grated Parmesan cheese on top (optional).
  30. Serve warm with crusty bread or a light salad on the side.
  • Author: Chef mia