If you’re looking for a soul-warming bowl of comfort, this Creamy Chicken Meatball Orzo Soup is your next go-to recipe.
Tender homemade chicken meatballs simmered in a flavorful tomato and veggie broth, enriched with light cream cheese and orzo pasta — this soup is rich, hearty, and full of goodness.
Whether it’s cold outside or you need a cozy hug in a bowl, this dish delivers every time.
Why You’ll Love This Recipe
Hearty and Filling: Packed with protein-rich chicken meatballs and pasta.
One-Pot Wonder: Easy cleanup with everything simmered in one pot.
Creamy Without the Guilt: Light cream cheese adds richness with fewer calories.
Balanced and Nutritious: Includes veggies, lean protein, and healthy carbs.
Freezer-Friendly: Make ahead and reheat for easy lunches or dinners.
What You’ll Need (Ingredient Highlights)
For the Meatballs:
Ground Chicken (5% fat) – Lean and tender, ideal for lightened-up meatballs.
Garlic & Parsley – Classic seasoning for aromatic, flavorful meatballs.
Salt & Black Pepper – Essential for seasoning the base.
For the Soup:
Extra Virgin Olive Oil – Adds depth and helps caramelize veggies.
Onion, Carrot & Red Bell Pepper – Create a sweet and savory flavor base.
Garlic – Adds warmth and richness.
Herbes de Provence & Paprika – Infuse the broth with herbal and smoky notes.
Plum Tomatoes & Tomato Paste – Create a deep tomato base.
Chicken Stock – Adds umami and richness to the soup.
Orzo Pasta – Tiny pasta that thickens the soup and adds texture.
Light Cream Cheese – For a creamy finish without heavy cream.
Pro Tips Before You Start
Don’t overmix meatball ingredients — this keeps them tender.
Brown the meatballs lightly for flavor without fully cooking them.
Use canned whole plum tomatoes for best flavor — crush them manually.
Add orzo toward the end to avoid mushy pasta.
Simmer gently after adding cream cheese to avoid curdling.
How to Make Creamy Chicken Meatball Orzo Soup
Step 1: Make the Meatballs
In a large bowl, combine ground chicken, crushed garlic, chopped parsley, salt, and pepper.
Mix gently until just combined — don’t overwork the mixture.
Form into 25 small meatballs.
Step 2: Brown the Meatballs
Heat a large saucepan over medium-high heat and spray with low-calorie cooking spray.
Add the meatballs and cook, turning occasionally, until browned on all sides (they don’t need to be fully cooked through).
Remove from pan and set aside.
Step 3: Sauté the Vegetables
Add olive oil to the same saucepan.
Add diced onion, carrot, red bell pepper, and garlic.
Sauté for about 6 minutes, until softened and lightly caramelized.
Step 4: Season the Base
Stir in salt, black pepper, Herbes de Provence, paprika, and cayenne (if using).
Cook for another minute to coat the veggies and release the spices’ aroma.
Step 5: Build the Broth
Add the canned plum tomatoes and break them up with a spoon.
Stir in the tomato paste and chicken stock.
Bring to a boil, then cover and simmer for 10 minutes.
Stir in sugar to balance the acidity.
Step 6: Add the Meatballs and Orzo
Uncover and add the meatballs back into the pot.
Stir in the orzo and light cream cheese until the cheese is fully melted.
Simmer uncovered for 12–15 minutes until the orzo is cooked and the soup thickens.
Step 7: Serve and Enjoy
Ladle into bowls and serve hot.
Garnish with a sprinkle of grated parmesan if desired.
Perfect on its own or with crusty bread.
What to Serve It With
Crusty baguette or sourdough
Grated parmesan or fresh basil as garnish
Garlic breadsticks
Chili oil or hot sauce for an extra kick
Variations / Substitutions
Swap ground chicken for ground turkey or lean beef.
Make it dairy-free by using vegan cream cheese.
Add greens like spinach or kale during the final minutes of simmering.
Use rice or couscous instead of orzo for a different grain texture.
Add white beans for extra fiber and heartiness.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months. Let cool fully before storing.
Reheat gently on the stovetop, adding a splash of water or broth if needed.
Avoid overcooking orzo during reheating to maintain texture.
Batch-friendly – make double and freeze half for later!
FAQs
Can I use store-bought meatballs?
Yes, though homemade ones give the soup a fresher taste and texture.
Is this soup spicy?
Only slightly, thanks to the optional cayenne.
Omit it for a milder version.
Can I make this soup ahead of time?
Yes! It reheats beautifully and tastes even better the next day.
Will the orzo get mushy?
Not if you don’t overcook it and reheat gently.
You can also cook it separately.
Can I make this in a slow cooker?
Yes. Brown the meatballs first, then simmer everything on low for 4–5 hours, adding orzo in the last 30 minutes.
What’s the best substitute for Herbes de Provence?
Use a mix of dried thyme, oregano, rosemary, and basil if needed.
How do I prevent the cream cheese from clumping?
Let it soften slightly and stir well until fully melted before continuing to simmer.
Final Thoughts
This Creamy Chicken Meatball Orzo Soup is the ultimate cozy meal — satisfying, nutritious, and bursting with layers of flavor.
The tender meatballs, silky broth, and creamy texture make every bite a comforting delight.
Whether you’re meal prepping or serving a family dinner, this one-pot soup is a guaranteed favorite you’ll come back to often.
