Why I Love This Recipe

The mini meatballs are what sold me on this one. There’s just something about getting a little chicken meatball in basically every spoonful that makes a bowl of tomato soup feel so much more like dinner. The soup starts with fresh tomatoes, onion, carrots, bell pepper, garlic, balsamic, and plenty of seasonings that all simmer together before getting blended into a smooth tomato broth. Then the orzo cooks right in the soup with the meatballs, making everything a little thicker and extra cozy. Add a pile of freshly grated Parmesan on top and this is exactly the kind of dinner I want when soup season starts.

Enjoying The Leftovers

This soup gets quite a bit thicker in the fridge because the orzo continues soaking up the broth. I actually love it that way, but if you want to bring it back to more of a soup consistency, just add a splash of chicken stock when you reheat it. A little Parmesan and cracked black pepper on top brings everything right back to life.

Storing

Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Keep in mind that the orzo will continue absorbing liquid as it sits, so the soup will be noticeably thicker the next day.

Reheating

Reheat the soup gently in a pot over medium-low heat, adding chicken stock as needed to loosen it back up. For individual portions, microwave in 30-second intervals, stirring between each one until warmed through.

A few tips before you start

Keep the meatballs small

  • Aim for about 25 mini meatballs from one pound of chicken. Keeping them small means you get plenty in each bowl, and they’ll finish cooking quickly once they’re added back to the soup

Give the tomatoes time to reduce

  •  This is where you’re building a lot of the tomato flavor. Fifteen minutes works, but letting the tomatoes simmer closer to 30 minutes will give you an even richer, more concentrated base

Be careful when blending

  •   An immersion blender is the easiest option because you can blend everything directly in the pot. If you’re using a regular blender instead, let the soup cool slightly and work in batches when blending hot liquid

Stir the orzo while it cooks

  •  Orzo loves to settle on the bottom of the pot and stick, especially as the soup starts thickening. Give everything a good stir every few minutes while the orzo cooks
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Creamy Tomato Orzo and Chicken Meatball Soup

Tomato soup, but make it a full dinner. This one starts with fresh tomatoes and vegetables that cook down into a flavorful homemade tomato broth before mini chicken meatballs and orzo get added right into the pot. The orzo thickens everything up while it cooks, and those little meatballs make sure every bowl is filling, cozy, and packed with protein.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
US M
Servings 6

Ingredients

For the meatballs
  • 1 lb mild Italian ground chicken sausage or ground chicken
  • 2 cloves garlic, grated
  • 3/4 tsp salt
  • 1 tbsp Italian seasoning, if using ground chicken
  • Pinch of black pepper
For the soup
  • 2 tbsp  avocado oil
  • 1 small onion, finely diced
  • 1 medium carrot, finely diced
  • 1 red bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Italian seasoning
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper, optional for heat
  • 2 lb tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp granulated sugar
  • 6 cups chicken stock
  • 1 cup orzo, uncooked
Optional toppings
  • Freshly grated parmesan cheese
  • Croutons
  • Fresh chives
US – M

Instructions

  • Add all of the meatball ingredients to a large bowl and mix just until combined. Form the mixture into about 25 mini meatballs.
  • Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add the meatballs and cook, turning occasionally, until lightly browned on all sides. They do not need to be fully cooked through at this point. Remove from the pot and set aside.
  • Add the onion, carrot, and red bell pepper to the same pot. Cook for about 4–5 minutes, then add the garlic and continue cooking until the vegetables are softened and lightly caramelized, about 1–2 more minutes.
  • Add the salt, black pepper, Italian seasoning, paprika, and cayenne, if using. Stir and cook for about 30 seconds, until the vegetables are evenly coated and the seasonings are fragrant.
  • Add the tomatoes and use a wooden spoon to break them into smaller pieces. Stir in the tomato paste, balsamic vinegar, and sugar.
  • Bring the tomato mixture to a simmer and cook uncovered for 15–30 minutes, stirring occasionally, until the tomatoes have broken down, the juices have reduced, and the flavors are concentrated.
  • Pour in the chicken stock and stir to combine. Bring to a boil, then cover, reduce the heat, and simmer for 10 minutes.
  • Remove the lid and use an immersion blender to blend the soup until smooth.
  • Add the browned meatballs back to the pot along with the uncooked orzo. Continue to simmer uncovered for 12–15 minutes, stirring occasionally, until the meatballs are cooked through, the orzo is tender, and the soup has thickened.
  • Ladle into bowls and serve warm. Enjoy as is or top with freshly grated Parmesan cheese, if desired.

Equipment

dutch oven
mixing bowls
cutting board
blender

Nutrition Per Serving

Calories: 392kcal | Carbohydrates: 41g | Protein: 22g | Fat: 18g | Fiber: 5g