Chicken Meatball-and-Orzo Soup Recipe

Chicken Meatball-and-Orzo Soup Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1cuporzo
  • 1tbspextra-virgin olive oil
  • 1lbfresh chicken sausage
  • 1largegarlic clove
  • 6cupslow-sodium chicken broth
  • kosher salt and freshly ground black pepper,to taste
  • 5ozbag baby spinach,(1 bag)


  1. 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.

  2. 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.

  3. 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.

  4. Add the meatballs to the broth and simmer for about 3 minutes until they are cooked through.

  5. 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.

  6. 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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