Chicken Meatball Soup
featured in Five Make-Ahead Soups For Everyday Of The Week
Warm up with this comforting Chicken Meatball Soup that's loaded with tender veggies and savory meatballs. It's a hearty, flavorful meal that'll leave you feeling satisfied and cozy.
Tasty Team
98% would make again
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min

Inspired by damndelicious.net
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
Chicken Meatballs
- 1 lb ground chicken (455 g)
- ½ cup panko bread crumbs (25 g)
- 1 large egg
- ½ cup grated parmesan cheese (55 g)
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh parsley (10 g)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 cup diced white onion (150 g)
- ½ cup diced carrots (60 g)
- ½ cup diced celery (110 g)
- 2 cloves garlic, minced
- 8 cups chicken stock (2 L)
- 1 dried bay leaf
- 1 cup dried orzo pasta (145 g)
- 4 cups roughly chopped Swiss chard (400 g)
- 3 tablespoons grated parmesan cheese
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon lemon juice
Nutrition Info
- Calories 435
- Fat 18g
- Carbs 47g
- Fiber 4g
- Sugar 9g
- Protein 35g
Estimated values based on one serving size.
Preparation
- Make the meatballs: In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then roll into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat the olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- Make the soup: In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes, until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

Inspired by damndelicious.net