Creamy Chicken Meatball Orzo Soup
A rich, cozy, and nutritious soup loaded with juicy chicken meatballs, tender orzo pasta, and aromatic vegetables—finished with a touch of light cream cheese for a velvety texture that makes every spoonful comforting and satisfying.
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
Instructions
- Mix meatball ingredients and form 25 small meatballs.
- Brown meatballs in a sprayed saucepan, then set aside.
- Add olive oil, sauté onion, carrot, bell pepper, and garlic until soft.
- Stir in salt, pepper, herbs, paprika, cayenne.
- Add plum tomatoes, tomato paste, and chicken stock.
- See full steps with tips & photos → https://p4pd.org/creamy-chicken-meatball-orzo-soup/
Notes
- Make ahead and store in the fridge for up to 4 days. Add a splash of water or broth when reheating.
- Can be frozen, but the orzo will soften more upon thawing.
- Swap cream cheese with Greek yogurt for a tangier twist.