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Chicken and Orzo Light Soup

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  • Author: Kankana Saxena
  • Total Time: 20 minutes
  • Yield: 2 1x


A light flavorful soup for any time of the year.



for the meatballs

  • 1 cup minced chicken
  • 1 cup bread crumbs
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 egg
  • 2 cloves of garlic, grated
  • 1/4 cup grated parmesan cheese
  • salt and freshly grated pepper
  • 2 tablespoons oil to pan fry the meatballs

for the soup

  • 1 tablespoon butter
  • 1 inch ginger, grated
  • 2 bay leaves
  • 2 carrots, cut in bite size
  • 1/2 celery stalk, cut in bite size
  • 1/2 cup orzo
  • 1 tablespoon fresh or dried basil leaves
  • 2 cups of water or broth
  • juice of 1/2 lemon
  • salt for seasoning
  • grated parmesan for garnishing


  1. Prepare the meat balls
  2. In a mixing bowl, add all the ingredients (except oil) and mix until everything is properly combined.
  3. Make tiny balls and keep it aside.
  4. In a pan, heat the oil and fry the meatballs rolling it frequently to give it a nice brown crust.
  5. Prepare the soup
  6. In a deep pan, heat the butter.
  7. Drop grated ginger, bay leaves and give it a stir.
  8. Add celery, carrots and cook for about 2 minutes.
  9. Season with salt and add basil leaves. Cook for couple more minutes.
  10. Now, add broth or water to the pan.
  11. Once it starts boiling, add the meatballs and let it cook for about 5 minutes.
  12. Add orzo to it, season with some more salt and let it cook for 8 minutes.
  13. Pour lemon juice and check for salt one last time.
  14. Discard the bay leaves and serve the soup with some grated parmesan on top for garnish.
  • Cook Time: 20 mins
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