Chicken Meatball Noodle Soup
User Reviews
4.9
105 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Soup
Chicken Meatball Noodle Soup
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Chicken Meatball Noodle Soup blends tender homemade chicken meatballs with a broth-based soup featuring orzo pasta, aromatic vegetables, and herbs. The meatballs, seasoned with Parmesan, herbs, and panko, are browned before simmering in a chicken stock broth enriched with garlic, onion, carrot, celery, thyme, rosemary, and lemon juice. The orzo adds a soft, pasta component, making this soup a comforting and hearty option for cool days or light meals.
Description
Ground chicken is combined with breadcrumbs, Parmesan cheese, and dried herbs to form small meatballs browned in olive oil. The soup base is prepared by sautéing garlic, onion, carrots, and celery until softened, then simmering with chicken stock, bay leaves, thyme, and rosemary to develop flavor. The meatballs and orzo are added to the simmering broth until cooked through and tender.
Adding lemon juice and fresh parsley brightens the soup's flavor, balancing the savory richness of the meatballs and vegetables. The texture contrasts between tender meatballs and soft orzo create a satisfying mouthfeel. This soup serves as a wholesome, one-pot meal.
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Ingredients
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 ribs celery diced
- ½ teaspoon thyme dried
- 8 cups chicken stock
- 2 bay leaf
- ½ cup orzo pasta
- 1 prig rosemary
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
For the chicken meatballs
- 1 pound ground chicken
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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