Chicken Meatball and Orzo Soup (Cozy One-Pot Wonder!)

There’s something magical about a steaming bowl of soup on a cold night, right? But not just any soup—I’m talking about the kind that wraps around you like a warm hug and makes you forget whatever chaos happened that day.

This Chicken Meatball and Orzo Soup is exactly that. I created it during a particularly brutal winter when I was craving something cozy but didn’t want the heaviness of traditional pasta dishes. The little orzo pearls, those tender chicken meatballs, the pop of fresh vegetables—it all just works. My family requests this at least twice a month now, and I’ve stopped fighting it because honestly? It’s that good.

Plus, it’s a one-pot wonder, which means you’re not destroying your kitchen to make dinner. And we all know that’s half the battle on a Tuesday night when you’re just trying to get food on the table. 🙂

Why You’ll Love This Recipe

One pot = one cleanup. Everything cooks together in a single pot, which means less time scrubbing dishes and more time actually enjoying your meal. This is the kind of dinner that doesn’t punish you afterward.

Those homemade meatballs though. Sure, you could use store-bought, but these take like 10 minutes to mix together and they’re so much better. They’re tender, flavorful, and don’t have any weird fillers or preservatives. Plus, you can make them exactly how you like them.

It’s secretly healthy. You’re getting lean protein from the chicken, complex carbs from the orzo, and a bunch of veggies—all while it tastes like pure comfort food. Sometimes the healthiest meals are the ones that don’t feel like “health food,” you know?

Kid-approved without dumbing down the flavor. My pickiest eater devours this. Something about the little pasta shapes and bite-sized meatballs makes it approachable for kids, but the herb-infused broth keeps it interesting for adults.

Perfect for meal prep. Make a big batch on Sunday and you’ve got lunches sorted for days. It actually gets better as it sits and those flavors meld together.

Versatile as heck. Swap the chicken for turkey, add different veggies, throw in some spinach at the end—this recipe is super forgiving and adapts to whatever you’ve got in your fridge.

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken (I prefer ground chicken breast, but thighs work too)
  • Key note: Ground turkey is a great substitute if that’s what you have on hand.
• 1/3 cup breadcrumbs (regular or panko)
  • Key note: Use gluten-free breadcrumbs if needed, or substitute with almond flour for a lower-carb option.
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional, but adds great flavor)
  • Key note: Skip this if you’re keeping it dairy-free. The meatballs are still delicious without it.

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (low-sodium preferred)
  • Key note: Use good quality broth here—it’s the backbone of your soup. Homemade is amazing, but store-bought works great too.
• 1 cup orzo pasta
  • Key note: Orzo is those cute little rice-shaped pasta pieces. Find them in the pasta aisle.
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups fresh spinach (optional, but I highly recommend it)
• Juice of 1 lemon (about 2 tablespoons)
  • Key note: This brightens up the whole soup. Don’t skip it!
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Make Those Meatballs

In a large mixing bowl, combine your ground chicken, breadcrumbs, egg, minced garlic, chopped parsley, Italian seasoning, onion powder, salt, pepper, and Parmesan if you’re using it. Get your hands in there and mix everything together until just combined—don’t overmix or your meatballs will be tough.

Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs. Place them on a plate and set aside. These little guys don’t need to be perfect—rustic and homemade is the vibe we’re going for here.

Step 2: Sauté Your Aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, add your diced onion, carrots, and celery (this classic combo is called mirepoix, FYI). Sauté for about 5-6 minutes until the vegetables start to soften and the onions become translucent.

Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell incredible right about now.

Step 3: Build That Broth

Pour in your chicken broth and add the bay leaf, thyme, and oregano. Give it a good stir and bring everything to a boil. Once it’s boiling, reduce the heat to medium and let it simmer for about 5 minutes. This lets all those flavors get to know each other.

Step 4: Add the Meatballs

Carefully drop your meatballs into the simmering broth, one at a time. They’ll sink at first, but don’t worry—they’ll float to the top as they cook. Let them simmer for about 8-10 minutes until they’re cooked through. You can cut one open to check if you’re unsure; it should be white all the way through with no pink remaining.

Step 5: Cook the Orzo

Once your meatballs are cooked, stir in the orzo pasta. Let it cook in the soup for about 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. The orzo should be tender but still have a slight bite to it (al dente, as the Italians say).

Keep an eye on the soup during this stage. If it starts looking too thick, add a bit more broth or water. Orzo loves to soak up liquid, so don’t be surprised if you need to thin it out a little.

Step 6: Finish with Brightness

Once the orzo is cooked, stir in your fresh spinach if you’re using it. It’ll wilt down in less than a minute. Remove the bay leaf (important—you don’t want anyone biting into that).

Squeeze in the lemon juice and give everything a final stir. Taste the soup and adjust the seasoning with more salt and pepper if needed. The lemon juice really wakes up all the flavors, so don’t skip this step.

Step 7: Serve It Up

Ladle the soup into bowls, making sure everyone gets a good mix of meatballs, orzo, and veggies. Garnish with freshly chopped parsley and maybe an extra squeeze of lemon if you’re feeling fancy.

Serving Suggestions

This Chicken Meatball and Orzo Soup is pretty much a complete meal in a bowl, but here are some ideas to round it out:

Serve with crusty bread for dipping. There’s something deeply satisfying about soaking up that flavorful broth with a good piece of sourdough or Italian bread. Toast it with a little butter and garlic if you want to go all out.

Add a simple side salad. A crisp green salad with a light vinaigrette balances the warmth and heartiness of the soup perfectly. Keep it simple—mixed greens, cherry tomatoes, cucumber, and a lemon-olive oil dressing.

Pair with garlic bread or cheesy breadsticks. I mean, why not? If you’re going for comfort food, you might as well commit. Your future self can deal with the carb coma. :/

Top with extra Parmesan. If you’re not dairy-free, a generous sprinkle of freshly grated Parmesan on top takes this soup to the next level.

Make it a soup bar. Set out bowls of toppings like red pepper flakes, extra lemon wedges, fresh herbs, and crusty bread. Let everyone customize their bowl. It’s fun for casual dinner parties.

Storage Tips

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb liquid as it sits, so you might need to add a splash of broth or water when reheating to loosen it up.

Reheating: Warm it up on the stovetop over medium heat, stirring occasionally. Add a bit of broth if it’s gotten too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Freezing: This soup freezes pretty well, but here’s the thing—orzo can get a bit mushy when frozen and thawed. If you’re planning to freeze it, I’d suggest cooking the soup without the orzo, freezing it, and then adding freshly cooked orzo when you reheat it. Store in freezer-safe containers for up to 3 months.

Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat on the stovetop. If you froze it without the orzo, cook some fresh orzo separately and add it to the reheated soup.

Meal Prep Tip: I like to portion this into individual containers for grab-and-go lunches. Pack the bread separately so it doesn’t get soggy. Your coworkers will be jealous when they smell this heating up in the break room, just saying.

Final Thoughts

Look, I’m not going to tell you this soup will solve all your problems. But I will tell you that it’s gotten me through some rough days, brought my family to the table without complaints, and made my house smell amazing every single time I make it.

It’s the kind of recipe that feels like you’re doing something special, even though it’s actually pretty simple. And honestly? That’s my favorite kind of cooking. The stuff that makes you feel good without making you work too hard for it.

So grab that pot, roll some meatballs, and let’s make something warm and wonderful together. Your future self—the one curled up with a bowl of this soup later tonight—is going to thank you.

Stay cozy, friends!

— Kip