This chicken meatball noodle soup is such a fun twist on the classic! Mini chicken meatballs served in parmesan brother with orzo pasta and carrots and celery. It’s super delicious!
Happy first day of fall!!
To celebrate, we’re making soup. This chicken meatball orzo soup is just like a classic chicken noodle soup, but with meatballs instead of shredded chicken. It’s a fun little twist that we all love!
And to kick off the official start of soup season, I think you definitely have to add this to your menu this week. It’s delicious, easy to make and very satisfying.
It also doesn’t HAVE to be a fall soup, you know? Chicken noodle soup works anytime, so this one does too! Think wedding soup, but with chicken meatballs and little orzo bits that are so tender and delicious.
There are a few ways I like to spice this soup up a little bit and make it feel different and special from traditional chicken noodle. Traditional chicken noodle is probably my kids’ all time favorite soup, so we eat it often.
I like to take the same flavors that we love and incorporate more ways of eating them, and that is how this soup was born. Plus, I love little meatballs in soup!
To make it a little special, I do:
-chicken meatballs instead of shredded chicken
-finely grated carrot which is fun to eat and turns the soup a little orange
-orzo instead of a short cut noodle. My kids love orzo!
-parmesan broth, as usual. Never skip a parm rind in your soup!
This soup has so, so much flavor. I attribute that to browning the meatballs in the pot before making the soup, which imparts a ton of flavor. The little brown bits from the chicken meatballs are everything!
Another way I love to serve this is by making it ahead of time and using it for lunches throughout the week. I keep the orzo separate so it doesn’t soak up all the broth. And while the orzo cooked IN the soup tastes just a little more savory, it’s a great option if you want a hearty soup for lunch during the week that still tastes light. I love that this doesn’t feel heavy or fill me up too much. While at the same time, being very satisfying.
Sure, making the meatballs is an extra step. This is a bit more high maintenance than the classic, because most of the time I just shred a rotisserie chicken for that. But it’s SO worth it. Not only for the flavor, but for the variety in your soup game!
I’m all about variety over here and if you have a copy of Everyday Dinners and Easy Everyday, you know I look for ways to elevate everyday meals. This is one of the ways! Taking their favorite flavors and simply putting a little spin on them.
It keeps meals exciting.
Soup season is ON!
Chicken Meatball Noodle Soup
Chicken Meatball Orzo Soup
This chicken meatball noodle soup is such a fun twist on the classic! Mini chicken meatballs served in parmesan broth with orzo pasta and carrots and celery. It’s super delicious!
chicken meatballs
- 1 pound lean ground chicken, I like to use 94% lean
- kosher salt and pepper
- 2 garlic cloves, minced
- ½ cup finely grated parmesan
- ½ cup seasoned breadcrumbs
- ⅓ cup chopped fresh herbs, like parsley, basil and chives
- 1 tablespoon olive oil
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Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs.
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Heat the olive oil in a large stock pot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Transfer them to a plate to start the soup in the same pot!
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Add the butter to the pot, along with the onions, carrots, celery, garlic and a big pinch of salt and pepper. Cook until softened, about 6 to 8 minutes. Add in 7 cups of chicken stock and the parmesan rind. Add in the meatballs. Bring the mixture to a boil, then reduce it to a simmer. If you have the time, you can cover it and simmer for 10 to 20 minutes to develop the flavor more. If not, move to the orzo step!
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Stir in the orzo pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
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Add a spritz of lemon to the pot and stir. Serve the soup topped with fresh parsley.
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Note: if you want to make this ahead of time for meal prep, cook the orzo separately according to package directions. Store it separately in the fridge. Combine orzo and soup in a pot when heating! There will be more broth this way, but it’s still delicious.
A dream.
