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The Boat Shed Kitchen

Creamy Chicken Meatball Orzo Soup

This creamy soup combines juicy homemade chicken meatballs, aromatic herbs, tender vegetables, and orzo pasta simmered in a tomato-infused broth with a swirl of light cream cheese. It’s balanced, satisfying, and perfect for cozy dinners or meal prep.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 500 g 17.5 oz ground chicken (5% fat)
  • 2 garlic cloves crushed
  • Fresh parsley finely chopped
  • ¾ tsp salt
  • Pinch of black pepper
  • Low-calorie cooking spray
For the Soup:
  • 1 tbsp extra virgin olive oil
  • 1 large onion finely diced
  • 1 medium carrot finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves crushed
  • Salt and black pepper
  • 1 tbsp Herbes de Provence
  • 1 tsp sweet paprika
  • ½ tsp cayenne optional
  • 400 g 14 oz canned plum tomatoes
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 6 cups 1.4L chicken stock
  • 175 g 6 oz orzo
  • 125 g 4.5 oz light cream cheese

Method
 

  1. Mix meatball ingredients and form 25 small meatballs.
  2. Brown meatballs in a sprayed saucepan, then set aside.
  3. Add olive oil, sauté onion, carrot, bell pepper, and garlic until soft.
  4. Stir in salt, pepper, herbs, paprika, cayenne.
  5. Add plum tomatoes, tomato paste, and chicken stock.
  6. Bring to boil, cover, simmer 10 mins.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-meatball-orzo-soup/

Notes

  • For extra creaminess, add a splash of milk or extra cream cheese at the end.
  • Ground turkey can be used instead of chicken.
  • Cayenne adds a touch of heat but can be omitted for a milder version.