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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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 392kcal

Equipment

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.

Nutrition

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