Chicken Meatball Soup
Chicken Meatball Soup is a hearty, healthy, and delicious soup recipe! Made with tiny bite-sized chicken meatballs, tender orzo pasta, baby spinach, and aromatic vegetables … this homemade soup is brothy, flavorful, light, and simmered to perfection. The whole family will love this cozy and comforting meal!
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Stovetop
Ingredients
Scale
Chicken Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp pepper
Soup
- 1 yellow onion, diced
- 5 fresh garlic cloves, minced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 64 oz chicken broth
- 1 cup dry orzo pasta
- 3 large handfuls baby spinach
- 1/4 cup parmesan cheese, grated
- Salt & pepper
Instructions
- Start by preparing the meatballs. Add the ground chicken, egg, Panko breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, and pepper to a large bowl. Combine thoroughly.
- Roll the chicken mixture into small meatballs, about 1/2 tbsp in size. I like to then place the chicken balls on a sheet pan while I prepare to brown them.
- Next add 1 tbsp olive oil to the bottom of a large pot or dutch oven over medium high heat. Add the meatballs in a single layer. Brown on one side, flip, then brown on the other. Since the meatballs are small, this should only take about 2-3 minutes. Then remove them and set aside. You may have to do multiple batches depending on the size of your soup pot.
- Add the onion, garlic, celery, and carrot to the same pot. Add in Italian seasoning, garlic powder, and the remaining olive oil as well. Sauté for a few minutes until soft and fragrant. Add salt and pepper to taste.
- Next add the chicken broth and bring to a boil.
- Then add the orzo pasta and the browned meatballs to the soup. Combine. Cook for 9 minutes or until the small pasta is al dente. You don’t want the orzo to be too soft because it will continue to cook. You can also add 1 cup of water at this point if you feel the soup needs more liquid.
- Turn the heat to low then add in the baby spinach and parmesan cheese. Add salt and pepper to taste. Combine and let simmer for another few minutes.
- Serve and enjoy!
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