Chicken Meatball Noodle Soup

Ingredients

• 454 gminced chicken (or minced turkey)
• 55 gbreadcrumbs, such as panko
• 1 largeegg
• 1 teaspoonsalt
• 1 teaspoonfreshly ground black pepper
• 15 gchopped parsley
• 25 gfreshly grated Parmesan
• 30 mlolive oil
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• 2 largecarrots, peeled and chopped
• 2 stalkscelery, chopped
• 1.9 litreslow-sodium chicken stock
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 85 guncooked orzo, or another small pasta
• 1 teaspoon, or to tastesalt
• 1 teaspoon, or to tastepepper
• 30 mlfreshly squeezed lemon juice
• 2 tablespoonschopped fresh parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C. Line a large baking tray with baking parchment.

2. 2

   Shape the meatballs

   In a large bowl, mix the minced chicken, Parmesan, breadcrumbs, parsley, egg, salt and pepper. Shape the mixture into 15 meatballs and arrange them on the prepared tray. Bake for about 20 minutes, until golden and cooked through.

3. 3

   Cook the soup

   Heat the olive oil in a large Dutch oven or soup pot. Add the onion and sauté for 5 minutes, until softened and translucent. Add the garlic, carrots and celery, then cook for another 5 minutes until the vegetables have softened. Pour in the chicken stock and add the dried herbs, orzo, salt and pepper; bring to the boil. Add the meatballs, reduce the heat and simmer for about 10 minutes, until the orzo is tender. Stir in the lemon juice and garnish with fresh parsley.

4. 4

   Garnish and serve

   Stir in the lemon juice and garnish with fresh parsley. Serve with freshly grated Parmesan, if you like.

What is chicken meatball noodle soup?

This American-style soup brings together chicken meatballs, small pasta and vegetables in a clear chicken-stock base. It takes familiar chicken noodle soup flavours and makes the meatballs the centrepiece.

Here, orzo cooks directly in the broth, while lemon and parsley add a fresh finish. Baking the meatballs separately gives them time to brown before they join the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 26g protein, 26g carbs, 16g fat.

The orzo and vegetables provide most of the carbohydrates, while the chicken and Parmesan contribute protein. Fat comes mainly from the chicken, olive oil and Parmesan; serve with a green salad or extra vegetables for a more balanced plate.

Building flavour in the meatballs

Binding: Breadcrumbs and egg help hold the minced chicken together, while Parmesan adds savoury depth. Mix just until combined so the meatballs stay tender.

Shaping: Make 15 meatballs of similar size so they cook at roughly the same rate. If the mixture sticks, dampen your hands lightly as you shape it.

Why bake the meatballs first?

Browning: A hot oven helps the outside colour while the meatballs cook through, without requiring you to brown them in batches in the soup pot. Use a tray large enough to leave a little space between them.

Doneness: The recipe gives about 20 minutes as a guide. Check that the centres are cooked through before adding the meatballs to the soup.

Getting the vegetables and broth right

Sofrito: Cooking the onion until soft and translucent mellows its flavour. Give the carrots and celery their additional 5 minutes to soften before pouring in the stock.

Seasoning: The low-sodium stock leaves room to adjust the salt and pepper. Taste the broth as it simmers, then season to suit before serving.

Cooking orzo to the right texture

Simmering: Add the orzo with the stock and herbs, then simmer the soup for about 10 minutes after adding the meatballs. Check the pasta near the end; it should be tender but not falling apart.

Serving: Orzo continues to absorb liquid as it sits, so serve the soup once it is ready. If it thickens before serving, loosen it with a little extra stock or water.

Finishing with lemon and parsley

Lemon: Stir in the freshly squeezed juice at the end to keep its bright flavour noticeable against the savoury broth and Parmesan.

Herbs: The parsley added to the meatball mixture seasons it from within, while the fresh parsley garnish brings a clean finish. Add grated Parmesan at the table if desired.

What to serve alongside

Bread: Crusty bread or a simple roll is useful for soaking up the broth. For a lighter accompaniment, serve the soup with a crisp green salad.

Extras: Keep additional lemon and Parmesan on the table so everyone can adjust their bowl. The soup is filling enough to serve as a main meal.

Recipe notes & tips

• Chop the carrots and celery to a similar size so they soften evenly.
• Use a large baking tray and leave space between the meatballs for better browning.
• Stir the orzo occasionally as it simmers to help prevent it sticking to the bottom of the pot.
• Taste the broth before serving and adjust the salt, pepper and lemon to your preference.
• Have the bowls ready before adding the finishing parsley, as the orzo continues to soften in hot broth.

Variations

• Use turkey: Swap the minced chicken for the same amount of minced turkey.
• Change the pasta: Use another small pasta shape in place of orzo.
• Add greens: Stir in a handful of spinach near the end and let it wilt in the hot soup.
• Make it more lemony: Serve with extra lemon wedges for squeezing into individual bowls.
• Add Parmesan: Offer extra freshly grated Parmesan at the table for a richer, savoury finish.

Common mistakes to avoid

• Overmixing the meatballs: Mix only until the ingredients come together to help keep them tender.
• Uneven meatballs: Shape them to a similar size so they finish cooking at about the same time.
• Crowding the tray: Leave space around the meatballs so they can brown rather than steam.
• Boiling the soup hard: Reduce the heat after it comes to the boil and simmer gently to protect the pasta and meatballs.
• Leaving the orzo too long: Check it around the 10-minute mark and serve once tender, as it continues to absorb broth.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the hob until steaming hot; add a splash of stock or water if the orzo has absorbed too much broth.

Frequently asked questions