Irrespective of the season, a soup can be the most comforting meal to enjoy with some bread on the side.
Although, we mostly prefer a creamy vegetable soup for dinner, this light clear soup was a delightful treat for the tummy. Fresh vegetables, flavored with spices and herbs, meatballs for the extra protein and orzo for that starchy creaminess in the broth.
I am sure even noodles or spaghetti will taste great along with the meatballs. I just decided to use orzo as it’s my personal favorite pasta for any soup. And, it fits perfectly fine next to the tiny meatballs. That’s just my silly theory! The meatballs should be made before you start preparing the soup. It’s just pan fried to give a golden crust and later dropped in the soup to cook through. 
Inspiration for this recipe came from the Bon Appetite Magazine
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Chicken and Orzo Light Soup
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This light and creamy chicken and orzo soup features flavorful meatballs and fresh vegetables, making it a comforting meal any time of the year.
Ingredients
- 1 cup (240 ml) minced chicken
- 1 cup (240 ml) bread crumbs
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 egg
- 2 cloves of garlic, grated
- 1/4 cup (60 ml) grated parmesan cheese
- Salt and freshly grated pepper, to taste
- 2 tbsp olive oil
- 1/2 cup (120 ml) orzo
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, finely chopped
- 4 cups (960 ml) chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
- In a mixing bowl, combine minced chicken, bread crumbs, cumin powder, chili powder, egg, garlic, parmesan cheese, salt, and pepper. Mix until everything is well combined.
- Form the mixture into small meatballs and set aside.
- Heat olive oil in a pan over medium heat. Add the meatballs and fry until they are golden brown on all sides. Remove and set aside.
- In a large pot, add the diced carrot, celery, and onion. Sauté for about 5 minutes until the vegetables are soft.
- Add the chicken broth, dried thyme, and bay leaf to the pot. Bring to a boil.
- Add the orzo and meatballs to the boiling broth. Reduce the heat to a simmer and cook for 10-12 minutes, or until the orzo is tender and the meatballs are cooked through.
- Remove the bay leaf. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a different texture, you can substitute orzo with noodles or spaghetti.
- The meatballs can be made in advance and stored in the refrigerator for up to 2 days.
- Serve the soup with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 750
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 85
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Frequently Asked Questions
Why are the meatballs pan-fried before being added to the soup?
The recipe says to pan-fry the chicken meatballs in 2 tbsp of olive oil until golden brown on all sides before dropping them into the broth. This gives them a seared crust that adds flavor and helps them hold together during the 10–12 minute simmer rather than breaking apart in the liquid.
Why does the author choose orzo over noodles or spaghetti?
The recipe notes that noodles or spaghetti would also taste great, but the author chose orzo because it is their personal favorite pasta for soup and its small size fits naturally alongside the tiny meatballs. The recipe acknowledges this is a preference, not a requirement.
Can I make the meatballs ahead of time?
Yes — the recipe notes say the meatballs can be made in advance and stored in the refrigerator for up to 2 days. The article also emphasizes that the meatballs should be prepared before you start the soup itself.
