Chicken Meatball Orzo Soup With Lemon and Spinach

This chicken meatball orzo soup has tender herb-seasoned meatballs, small pasta and vegetables in a light lemon broth. The meatballs simmer directly in the soup, which keeps them moist and saves a separate pan. Spinach and lemon go in at the end for a fresh finish.

Recipe details

Serves: 6 | Prep: 20 minutes | Cook: 30 minutes

Ingredients

Meatballs

• 1 pound ground chicken
• 1 egg
• 1/3 cup breadcrumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt and 1/4 teaspoon pepper

Soup

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 3/4 cup dry orzo
• 3 cups baby spinach
• Zest and juice of 1 lemon
• 2 tablespoons chopped dill or parsley

Instructions

1. In a bowl, combine ground chicken, egg, breadcrumbs, Parmesan, parsley, oregano, garlic powder, salt and pepper. Mix gently and shape into 24 small meatballs, about 1 inch wide. Refrigerate while you start the soup.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery; cook for 6 to 7 minutes until softened. Stir in garlic for 30 seconds.
3. Pour in broth and bring to a gentle boil. Reduce to a steady simmer. Carefully add meatballs one at a time. Cover partially and simmer for 10 minutes.
4. Add orzo and cook according to package directions, usually 8 to 10 minutes, stirring occasionally so the pasta does not settle on the bottom. Check that the meatballs reach 165°F.
5. Stir in spinach until wilted. Add lemon zest, lemon juice and dill. Taste the broth and season as needed. Serve hot.

Tips for tender meatballs

Keep the mixture loose; overmixing can make chicken meatballs dense. Small, even meatballs cook quickly and are easier to eat with a spoon. Maintain a gentle simmer after adding them so they cook through without breaking apart.

Storage and reheating

Orzo continues absorbing broth as it sits. Refrigerate leftovers up to 3 days and add broth or water when reheating. For meal prep, cook the orzo separately and add it to each bowl before serving; this keeps it from becoming too soft. Freeze the soup without orzo for up to 2 months.

FAQ

Can I use ground turkey? Yes. Use the same method and cook meatballs to 165°F.

Can I use another pasta? Small shapes such as ditalini or small shells work; adjust cook time to package directions.