Chicken Meatball Noodle Soup

Name: Chicken Meatball Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 cloves garlic; 1 onion; 3 carrots; 2 ribs celery; ½ teaspoon dried thyme; 8 cups chicken stock; 2 bay leaves; ½ cup orzo pasta; 1 prig rosemary; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; 1 pound ground chicken; ⅓ cup panko; ¼ cup freshly grated parmesan; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried parsley; ¼ teaspoon garlic powder; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

User Reviews

4.9

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course, Soup

Chicken Meatball Noodle Soup

Iris Warren

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Tastes just like everyone's favorite chicken noodle soup but it's made 1000x better with chicken meatballs!

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Ingredients

Servings

2 tablespoons olive oil divided
3 cloves garlic minced
1 onion diced
3 carrots peeled and diced
2 ribs celery diced
½ teaspoon dried thyme
8 cups chicken stock
2 bay leaves
½ cup orzo pasta
1 prig rosemary
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

For the chicken meatballs

1 pound ground chicken
⅓ cup panko
¼ cup freshly grated parmesan
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes optional
Kosher salt and freshly ground black pepper to taste

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Instructions

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste.
Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.