How To Make Chicken Meatball-and-Orzo Soup
Whip up a quick and filling chicken meatball-and-orzo soup in just 30 minutes! It’s made with chicken sausage, low-sodium broth, and baby spinach.
In a large saucepan of boiling salted water, cook the orzo for about 8 minutes until it is al dente. Drain and rinse the orzo under cold water until cool.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook for about 4 minutes over moderately high heat until they are lightly browned. Using a slotted spoon, transfer the meatballs to a plate.
Add the garlic to the pot and cook for about 1 minute over moderate heat until lightly golden. Add the chicken broth, bring to a simmer, and season with salt and pepper.
Add the meatballs to the broth and simmer for about 3 minutes until they are cooked through.
Add the baby spinach and cooled orzo to the simmering broth and cook for about 1 minute, stirring, until the spinach is wilted and the soup is piping hot.
Ladle the meatball-and-orzo soup into shallow bowls and serve.
- Calories: 451.78kcal
- Fat: 24.49g
- Saturated Fat: 5.60g
- Trans Fat: 0.17g
- Monounsaturated Fat: 10.24g
- Polyunsaturated Fat: 5.43g
- Carbohydrates: 29.76g
- Fiber: 2.51g
- Sugar: 1.94g
- Protein: 29.47g
- Cholesterol: 108.86mg
- Sodium: 1258.85mg
- Calcium: 148.54mg
- Potassium: 821.56mg
- Iron: 3.58mg
- Vitamin A: 166.64µg
- Vitamin C: 10.35mg
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