There’s something quietly comforting about the act of preparing a warm, hearty meal from scratch. When the chill sets in or you’re simply craving something wholesome and delicious, nothing hits quite like a bowl of Creamy Chicken Meatball and Orzo Soup. It’s more than just food—it’s nourishment that warms your body and soothes your spirit.
This isn’t just another soup recipe. It’s a perfect blend of lean protein, flavorful herbs, rich tomato base, creamy texture, and tender pasta. Whether you’re cooking for your family or prepping ahead for the week, this one-pot wonder delivers both simplicity and satisfaction.
In this detailed guide, you’ll learn everything you need to know to make this soup a repeat star in your kitchen—from ingredients and techniques to variations and storage tips. By the time you finish reading, you’ll have all the tools to create your very own soul-soothing bowl.
🥄 Why You’ll Love Creamy Chicken Meatball and Orzo Soup
When you want a recipe that’s both nourishing and indulgent, this one checks all the boxes:
- Quick to prepare: On your table in just 45 minutes.
- Hearty and healthy: Made with lean ground chicken and fresh veggies.
- Creamy without the guilt: Uses light cream cheese instead of heavy cream.
- Family-approved: Kid-friendly, yet flavorful enough for adults.
- Perfect for meal prep: Stores well and reheats beautifully.
Unlike many soup recipes, this one offers a complete meal in one bowl—protein, vegetables, and carbs—without sacrificing flavor or comfort. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
🛒 Ingredients You’ll Need
Before you start cooking, it’s important to gather your ingredients. To make this even easier, we’ve separated them into two tables: one for the meatballs and one for the soup base.
🧆 For the Chicken Meatballs
| Ingredient | Amount |
|---|---|
| Ground chicken (5% fat) | 1 lb (17.5 oz) |
| Garlic, crushed | 2 cloves |
| Fresh parsley, chopped | Handful |
| Salt | ¾ teaspoon |
| Black pepper | Pinch |
| Low-calorie cooking spray | As needed for browning |
🍅 For the Soup Base
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Onion, finely diced | 1 large |
| Carrot, finely diced | 1 medium |
| Red bell pepper, diced | 1 medium |
| Garlic, crushed | 2 cloves |
| Salt and black pepper | To taste |
| Herbes de Provence | 1 tablespoon |
| Sweet paprika | 1 teaspoon |
| Cayenne pepper (optional) | ½ teaspoon |
| Canned plum tomatoes | 14 oz can, chopped |
| Tomato paste (puree) | 3 tablespoons |
| Sugar | 1 teaspoon |
| Chicken stock | 6 cups (1.4 liters) |
| Orzo pasta (uncooked) | 6 oz (about 1 cup) |
| Light cream cheese | 4.5 oz (about ½ cup) |
👩🍳 Step-by-Step Instructions: How to Make It Perfect Every Time
Step 1: Mix and Form Your Meatballs
In a large bowl, gently combine the ground chicken, crushed garlic, chopped parsley, salt, and a pinch of pepper. Avoid over-mixing; this keeps the meatballs light and tender.
Roll the mixture into approximately 25 small meatballs. Think bite-sized—perfect for soup!
Step 2: Sear the Meatballs
Heat a large soup pot or Dutch oven over medium-high heat. Spray generously with low-calorie cooking spray.
Add the meatballs in batches, browning on all sides. They don’t need to be cooked through at this stage—just get a nice golden crust. Set them aside on a plate once browned.
Step 3: Build the Flavor Base
In the same pot, pour in 1 tablespoon of olive oil. Add your diced onion, carrot, red bell pepper, and garlic. Sauté for about 6–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the spices: Herbes de Provence, sweet paprika, and cayenne if you like a bit of heat. Season with salt and pepper to taste. Stir well to coat everything in the seasoning.
Step 4: Simmer the Soup
Pour in the chopped plum tomatoes. Use the back of your spoon to break them down further for a smoother texture.
Stir in the tomato paste and sugar to balance the acidity. Then add the chicken stock and bring the mixture to a gentle boil.
Lower the heat and let it simmer uncovered for 10 minutes. This is where the flavors start to develop and marry.
Step 5: Add Meatballs, Orzo, and Creaminess
Carefully drop your browned meatballs back into the soup. Add the orzo and the light cream cheese.
Stir gently to combine, and simmer for another 12–15 minutes, or until the orzo is tender and the soup takes on a creamy, thickened texture.
Optional Toppings:
- Freshly grated parmesan
- Extra chopped parsley
- Chili flakes
- A drizzle of good olive oil
🍽 How to Serve Your Creamy Chicken Meatball and Orzo Soup
This dish doesn’t need much to shine, but a few thoughtful additions can elevate the experience:
- Serve hot with a slice of sourdough or garlic bread.
- Add a side salad for a balanced meal.
- Top with shredded parmesan for an umami boost.
- Squeeze in some lemon for a touch of brightness.
Hosting dinner? This soup makes a cozy and sophisticated starter for a rustic menu.
🧊 Storage and Meal Prep Tips
Whether you’re cooking ahead or storing leftovers, this soup is meal-prep gold.
Storing:
- Keep in the fridge for up to 4 days in an airtight container.
- The orzo may soak up some liquid; add a splash of chicken broth when reheating.
Freezing:
- For best results, freeze the soup without orzo (pasta can get mushy).
- Freeze in portioned containers and add freshly cooked orzo when reheating.
Reheating:
- Gently warm on the stove over low heat.
- Stir frequently to avoid sticking.
- Add broth or water if it’s too thick.
🧂 Flavor Variations & Substitutions
No two kitchens are the same, and you may want to adjust this soup to your preferences or what you have on hand.
Here are a few ideas:
- Swap meat: Use ground turkey or beef instead of chicken.
- Make it dairy-free: Skip the cream cheese or use a plant-based alternative.
- Add greens: Spinach, kale, or even chopped zucchini work well.
- Gluten-free option: Use gluten-free orzo or sub with cooked rice or quinoa.
- Want it spicier? Add red pepper flakes or hot sauce to taste.
🔎 Nutrition Breakdown (Per Serving)
Based on 6 servings, each bowl provides:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Carbs | 32g |
| Fat | 11g |
| Fiber | 4g |
This makes it a balanced, macro-friendly choice that keeps you full and satisfied without weighing you down.
❓ Frequently Asked Questions
Can I use store-bought meatballs?
Yes, you can—but homemade ones give better texture and flavor, especially when cooked in the soup from the start.
Is orzo the same as rice?
No. Orzo is a short-cut pasta shaped like rice. It has a smoother, starchier texture and cooks faster.
Can I make this in a slow cooker?
Absolutely. Brown the meatballs first, then toss everything (except orzo and cream cheese) into the slow cooker. Cook on low for 4–5 hours, add the orzo and cheese in the last 30–45 minutes.
Can I make this recipe vegetarian?
You can substitute the meatballs with vegetarian options like plant-based meatballs or white beans, and use vegetable broth instead of chicken stock.
✅ Final Thoughts: A Bowl of Pure Comfort
Creamy Chicken Meatball and Orzo Soup isn’t just another weeknight recipe—it’s a go-to comfort meal you’ll find yourself returning to again and again. It’s rich without being heavy, simple without being bland, and comforting without compromising nutrition.
You get the best of both worlds: convenience and homemade satisfaction. Whether you’re feeding a family, prepping for the week, or curling up solo with a warm bowl, this soup delivers every time.
Print
Creamy Chicken Meatball and Orzo Soup: Your New Favorite Comfort Meal
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
- Creamy chicken meatball and orzo soup is the ultimate comfort food—easy to make, hearty, and full of flavor.
Ingredients
- For the Meatballs:
- 1 lb (17.5 oz) 5% fat ground chicken
- 2 cloves garlic, crushed
- Handful of fresh parsley, finely chopped
- 3/4 teaspoon salt
- Pinch of black pepper
- Low-calorie cooking spray
- For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 large onion, finely diced
- 1 medium carrot, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, crushed
- Salt and black pepper, to taste
- 1 tablespoon Herbes de Provence
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 can (14 oz) plum tomatoes, chopped
- 3 tablespoons tomato paste (puree)
- 1 teaspoon sugar
- 6 cups (1.4 liters) chicken stock
- 6 oz uncooked orzo pasta (about 1 cup)
- 4.5 oz light cream cheese (about 1/2 cup)
Instructions
- In a bowl, combine the ground chicken, garlic, parsley, salt, and pepper. Mix gently until just combined. Form the mixture into about 25 small meatballs.
- Heat a large saucepan over medium-high heat and spray with low-calorie cooking spray. Add the meatballs to the pan and cook, turning occasionally, until lightly browned all over. Remove from the pan and set aside.
- In the same saucepan, add the olive oil. Add the diced onion, carrot, red bell pepper, and garlic. Cook for about 6 minutes, stirring frequently, until the vegetables are softened and lightly caramelized.
- Season with a pinch of salt, black pepper, Herbes de Provence, paprika, and cayenne (if using). Stir to coat the vegetables in the spices.
- Add the canned plum tomatoes to the pan, breaking them up with a wooden spoon. Stir in the tomato paste and then pour in the chicken stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the sugar to balance the acidity.
- Remove the lid, then carefully drop the meatballs into the soup. Stir in the uncooked orzo pasta and cream cheese. Continue to simmer for about 12-15 minutes until the orzo is tender and the soup becomes creamy and thickened.
- Serve hot in bowls, and optionally top with freshly grated parmesan cheese for extra flavor.
- Details:
- This comforting and creamy chicken meatball soup with orzo is a hearty, healthy meal perfect for cozy nights. The tender chicken meatballs, aromatic vegetables, and creamy soup base make it the perfect balance of flavors. The orzo adds a nice bite and makes this soup even more satisfying. Ideal for meal prep or a family dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
Keywords: #ChickenMeatballSoup #HealthySoup #ComfortFood #OrzoSoup #EasyMeals #HomemadeSoup #WeeknightDinner #MealPrep #HealthyEating