Description
This comforting Chicken Meatball Noodle Soup combines tender homemade chicken meatballs with a flavorful broth enriched with fresh vegetables, herbs, and orzo pasta. A perfect warm and hearty dish, it features bright notes of lemon and fresh parsley, making it a delicious and nutritious meal ideal for any day.
Ingredients
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
Soup
- 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 sprig rosemary
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the Meatball Mixture. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes if using. Season with kosher salt and freshly ground black pepper to taste. Stir using a wooden spoon or clean hands until well combined, ensuring the mixture is evenly mixed.
- Form Meatballs. Roll the mixture into ¾ to 1-inch meatballs, forming approximately 25 to 30 meatballs. Set aside on a plate for cooking.
- Brown the Meatballs. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches, taking care not to overcrowd the pot. Cook until all sides are browned, about 2 to 3 minutes per batch. Transfer browned meatballs to a paper towel-lined plate to drain excess oil.
- Sauté Vegetables. Add the remaining 1 tablespoon of olive oil to the stockpot. Add the minced garlic, diced onion, peeled and diced carrots, and diced celery. Cook while stirring occasionally until the vegetables are tender, about 3 to 4 minutes. This step develops the base flavors of the soup.
- Add Thyme and Broth. Stir in the dried thyme and cook for about 1 minute until fragrant. Then whisk in the chicken stock and add the bay leaves. Bring the mixture to a boil to prepare for simmering.
- Simmer Soup with Orzo and Meatballs. Stir in the orzo pasta, whole sprig of rosemary, and the browned meatballs. Reduce heat to a simmer and cook until the orzo is tender and the meatballs are cooked through, about 10 to 12 minutes.
- Finish and Season. Remove the rosemary sprig and bay leaves. Stir in freshly squeezed lemon juice and chopped fresh parsley leaves. Season the soup with additional salt and freshly ground black pepper to taste.
- Serve. Ladle the soup into bowls and serve immediately while hot for the best taste and texture.
Notes
- You can swap orzo with other small pasta shapes like acini di pepe or pastina if preferred.
- Adjust red pepper flakes according to your preferred spice level or omit for milder flavor.
- For a gluten-free version, substitute Panko and orzo with gluten-free alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the meatballs.
