This chicken meatball soup is a comfy bowl of goodness that makes any day better. Featuring delicious Italian-style meatballs, tender veggies and orzo in a herby, lemony broth, this soup simply feels like a big hug!
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When I think of comfort food, soups and meatballs are two of the things that often come first to mind. And when I put the two of them together, that’s some proper cozy food right there!
This chicken meatball soup tastes incredible while also being quite light and filled with protein.
It has Italian-style meatballs made from lean ground chicken, tender orzo and fresh herbs, and it’s finished with a generous amount of freshly grated Parmesan and lemon juice.
It’s simple, unapologetic goodness in a bowl!
For more delicious meatball soup recipes, check out my Easy Italian Meatball Soup or this stunning Mexican Meatball Soup next!
Why you’ll love this chicken meatball soup
- It’s loaded with veggies, orzo and mini chicken meatballs.
- It comes together really quickly.
- You can make it your own with your favorite veggies and herbs.
What you’ll need
Ground chicken — This is the base of the meatballs. I typically use lean ground chicken from chicken breast, but you can use your favorite. Ground turkey is another good choice.
Breadcrumbs — Italian breadcrumbs help with the binding and add more texture to your meatballs.
Eggs — This is to bind everything together!
Aromatics — A mix of fresh rosemary and thyme adds loads of flavor to this soup with chicken meatballs. You can also use dried herbs on an Italian seasoning mix instead.
Onion, carrot and celery — The base of any great soup! Dice them small, so they cook quickly.
Orzo — This adds extra texture to the soup; you can use any other kind of small pasta instead.
Chicken stock — I typically go for the low-sodium kind because I like to have control of the overall saltiness level.
Parmesan—Freshly grated Parmesan is the ingredient that takes this chicken soup with meatballs from super delicious to downright amazing! You can also add some to your meatballs if you like.
Lemon juice — For that sparkle of zesty brightness!
Pro tip
Wet your hands before forming the meatballs to prevent the mixture from sticking.
How to make chicken soup with meatballs
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Make the meatballs: Combine the ground chicken, breadcrumbs, eggs, herbs, and spices. Roll into small meatballs.
Brown the meatballs: Cook the meatballs in a large pot until browned on the outside. Do this in batches.
Sauté vegetables: Sauté the onion, carrot, and celery in the same pot until they soften.
Add aromatics: Add the garlic, rosemary, thyme, and red chili flakes, cooking for a minute more.
Build the soup: Add the orzo, browned meatballs, and chicken stock. Simmer until orzo is cooked.
Finish and serve: Stir in lemon juice, Parmesan, and parsley. Season to taste and enjoy!
Substitutions and variations
- Swap the veggies and add whatever you have in the fridge. Zucchini, bell peppers, sweet potato or even mushrooms are all great choices.
- Stir in some baby spinach or kale at the end for a nutritional boost!
- I like simple, Mediterranean herbs for this soup, but you can add whatever you like to it. Bay leaves, oregano, or even cilantro are all great options.
Helpful tips
- Handle the meat mixture gently to avoid tough, dense meatballs. Mix only until the ingredients are just combined.
- It’s best to keep the meatballs on the small side so they cook quickly.
- Add a Parmesan rind to the broth while the soup simmers for extra flavor.
- Feel free to add extra veggies to the soup — zucchini, sliced bell pepper, and spinach are all great ideas.
What to serve with chicken meatball soup
- You can never go wrong with crusty bread! Alternatively, serve the soup with buttered toast on the side or even your favorite garlic bread.
- If you want to keep things light, a leafy green salad is an excellent choice.
Leftovers and storage
- Store any leftover chicken meatball soup in an airtight container in the refrigerator for up to 3 days.
- To reheat, pop it in the microwave for a couple of minutes or warm it gently on the stovetop. You may need to add some broth as the orzo tends to soak up the liquid.
- This soup freezes beautifully! Store in a freezer transfer container for up to 3 months and thaw it in the fridge overnight before reheating.
More chicken soup recipes
If you’ve tried this chicken meatball soup recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
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Chicken Meatball Soup
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.1 lb ground chicken½ cup breadcrumbs2 medium eggs2 tablespoons fresh parsley½ teaspoon garlic powder½ teaspoon dried basil½ teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- 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.2 tablespoons olive oil
- Add the remaining olive oil to the same pot and saute the onion, carrot and celery stalks for 5 minutes or until softened.1 medium onion1 medium carrot2-3 celery stalks
- Stir in the garlic, rosemary, thyme, and red chili flakes and continue to cook for another minute.
- 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.½ cup orzo6 cups chicken stock
- 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.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Ben says
I added extra vegetables and it was a fantastic dinner!
Alice says
I'm so happy you enjoyed the soup, Ben! Thanks for taking the time to leave a review.
Simone says
This soup was so comforting and easy to prepare. Everyone loved it!
Alice says
I'm so happy your family enjoyed the soup, Simone!
Anna says
Made this for lunch, and the chicken meatballs were so tender and flavorful!
Alice says
So glad to hear you enjoyed the soup, Anna! Thanks for trying the recipe!