Name: Creamy Tomato Orzo Soup with Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 500g (17.5oz) 5% fat ground chicken (mince); 2 cloves of garlic, crushed; Handful of fresh parsley, finely chopped; 3/4 teaspoon salt; Pinch of black pepper; Low calorie cooking spray; 1 tablespoon extra virgin olive oil; 1 large onion, finely diced; 1 medium carrot, finely diced; 1 red bell pepper, finely diced; 2 cloves of garlic, crushed; Salt and black pepper, to taste; 1 tablespoon Herbes de Provence; 1 teaspoon sweet paprika; 1/2 teaspoon cayenne pepper (optional, adds a little heat); 400g (14oz) canned plum tomatoes; 3 tablespoons tomato paste (puree); 1 teaspoon sugar; 6 cups (1.4 liters) chicken stock; 175g (6oz) uncooked orzo pasta; 125g (4.5oz) light cream cheese

Jump to Recipe

There is something undeniably comforting and downright delicious about a warm bowl of the Creamy Tomato Orzo Soup with Chicken Meatballs. This vibrant soup brings together the rich flavors of simmered plum tomatoes and herbs, tender homemade chicken meatballs, and that luscious creaminess from light cream cheese, all melded with tiny orzo pasta that’s perfect for soaking up every drop. Each spoonful feels like a cozy hug on a chilly day, filled with layers of texture and taste that will satisfy your soul and your appetite.

Ingredients You’ll Need

Creamy Tomato Orzo Soup with Chicken Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the first step toward creating this unforgettable soup. Each component plays a crucial role: from the fragrant Herbes de Provence adding a hint of Provence sunshine, to the creamy texture delivered by the light cream cheese, and the bright pops of red bell pepper and carrots that balance the soup’s richness with a touch of natural sweetness.

Extra virgin olive oil: Essential for sautéing vegetables, it adds a subtle fruity richness to the base of the soup.
Large onion, finely diced: Creates a flavorful, caramelized backbone for the soup’s aroma and sweetness.
Medium carrot, finely diced: Adds natural sweetness and a soft texture when cooked down.
Red bell pepper, finely diced: Brings a vibrant color and a mild, fruity flavor.
Garlic cloves, crushed: Infuse the soup with deep aromatic warmth.
Salt and black pepper: To season and enhance all the flavors in perfect harmony.
Herbes de Provence: A fragrant blend of herbs that imparts an earthy, floral note.
Sweet paprika: Adds smoky sweetness and beautiful color.
Cayenne (optional): Gives a gentle kick that brightens the overall taste.
Canned plum tomatoes: The juicy tomato base that forms the heart of the soup.
Tomato paste (puree): Concentrates that rich tomato flavor and thickens the broth.
Sugar: Just a pinch to balance tomato acidity with a little sweetness.
Chicken stock: Provides depth and a savory foundation.
Uncooked orzo: Tiny pasta shapes that add fun texture and soak in the flavors beautifully.
Light cream cheese: Melts into the soup for that irresistible creamy finish without heaviness.
Ground chicken (5% fat): Lean protein that forms tender meatballs, making the soup hearty and satisfying.
Fresh parsley, finely chopped: Adds a bright, fresh finish to the meatballs and soup.
Low calorie cooking spray: Helps to lightly brown meatballs without adding extra fat.

How to Make Creamy Tomato Orzo Soup with Chicken Meatballs

Step 1: Mix and Shape the Chicken Meatballs

Start by combining your ground chicken with crushed garlic, chopped parsley, salt, and pepper in a bowl. Gently mix until everything is just combined to avoid tough meatballs. Then, roll the mixture into about 25 small, bite-sized meatballs. This size ensures quick, even cooking and a perfect balance of meat to broth in each spoonful.

Step 2: Brown the Meatballs

Heat a large saucepan on medium-high and give it a quick spray with low calorie cooking spray. Add the meatballs carefully and cook them until they turn a gorgeous golden brown all over. This step seals in their juices and adds flavor. Once browned, remove them from the pan and set aside to keep warm.

Step 3: Sauté the Vegetables

In the same saucepan, pour in the extra virgin olive oil and toss in the diced onion, carrot, red bell pepper, and crushed garlic. Cook slowly, stirring often for about six minutes, until the veggies are soft and lightly caramelized. This gradual cooking releases their natural sweetness, building a flavorful base for your soup.

Step 4: Add Spices and Tomatoes

Season the softened vegetables with salt, black pepper, Herbes de Provence, sweet paprika, and if you like a touch of heat, a pinch of cayenne. Stir well so the spices coat the vegetables evenly. Pour in the canned plum tomatoes, breaking them up with a wooden spoon, then stir in the tomato paste. Finally, add the chicken stock and bring everything to a boil.

Step 5: Simmer and Sweeten

Once boiling, cover the saucepan, reduce heat to low, and let it gently simmer for 10 minutes. This step lets the flavors develop and marry beautifully. After that, remove the lid and stir in a teaspoon of sugar to balance the acidity of the tomatoes for a perfectly rounded flavor.

Step 6: Finish with Meatballs, Orzo, and Cream Cheese

Return the browned meatballs to the pot, stir in the orzo pasta and the light cream cheese. Keep simmering gently for another 12 to 15 minutes, stirring occasionally. The orzo will cook to tender perfection, and the cream cheese will melt into the broth, turning it luxuriously creamy while thickening the soup slightly. This is the magic moment when everything comes together.

Step 7: Serve and Enjoy

Ladle your steaming hot soup into bowls and prepare to delight in every spoonful. Optional but tasty, a sprinkle of freshly grated parmesan on top adds an extra touch of indulgence that pairs wonderfully with the creamy tomato orzo soup with chicken meatballs.

How to Serve Creamy Tomato Orzo Soup with Chicken Meatballs

Garnishes

Fresh parsley or basil leaves make excellent garnishes that brighten the soup visually and add a fresh herbal note. A light sprinkle of parmesan cheese brings in a nutty, salty contrast that enhances the creamy tomato base perfectly.

Side Dishes

This soup pairs beautifully with crusty bread or warm garlic toast to scoop up every last bit of the rich broth. For a lighter side, a crisp green salad with lemon vinaigrette balances out the creaminess with some fresh acidity.

Creative Ways to Present

Serve the soup in small, charming soup crocks or espresso cups for a fun appetizer at gatherings. You can also ladle it over a bed of steamed greens or sprinkle crunchy roasted chickpeas on top for added texture and an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to airtight containers. Stored in the fridge, it will keep fresh for up to 3 days. The flavors actually deepen after resting, making leftovers even better the next day!

Freezing

This soup freezes well, but it’s best to freeze it without the orzo to prevent sogginess. Freeze the soup base and meatballs separately in freezer-safe containers or bags for up to 2 months. When ready, thaw overnight in the fridge before reheating and cooking fresh orzo pasta.

Reheating

Reheat gently on the stovetop over medium heat, stirring often to keep the soup creamy and prevent sticking. You may want to add a splash of chicken stock or water if the soup thickens too much. If you froze the orzo separately, cook it freshly and add it at the end of reheating.

FAQs

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey is a great substitute with a similar mild flavor and texture. Just be sure to handle it gently so your meatballs stay tender and juicy.

Is this soup spicy because of the cayenne?

The cayenne in the recipe is optional and used sparingly, so it adds just a subtle warmth rather than strong heat. You can easily leave it out if you prefer a milder soup.

Can I make the soup vegetarian?

Yes, you can skip the chicken meatballs and use vegetable stock instead of chicken stock. Consider adding cooked lentils or chickpeas for protein to keep the soup hearty.

What if I don’t have orzo pasta?

Small pasta shapes like acini di pepe, ditalini, or even tiny broken pieces of spaghetti can work well in this soup. Just adjust cooking times accordingly.

How do I prevent the cream cheese from curdling?

To ensure a smooth creaminess, stir the cream cheese in slowly over low heat and avoid boiling the soup vigorously once added. Gentle simmering helps it integrate beautifully.

Final Thoughts

The Creamy Tomato Orzo Soup with Chicken Meatballs is truly a meal in a bowl that warms you from the inside out and brings comforting flavors to your table. Whether you’re feeding family on a chilly evening or craving something satisfying and nourishing, this recipe is guaranteed to become one of your go-to favorites. Give it a try, and I promise you’ll fall in love with its creamy, savory goodness just like I have!

Creamy Tomato Orzo Soup with Chicken Meatballs Recipe

★★★★★

5 from 26 reviews

Author: anna
Total Time: 50 minutes
Yield: 4–6 servings 1x
Diet: Low Fat

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Description

This Creamy Tomato Orzo Soup with Chicken Meatballs is a hearty and comforting dish combining tender chicken meatballs, creamy tomato broth, and delicate orzo pasta. Enhanced with aromatic herbs and a touch of spice, this soup offers a delightful balance of flavors and textures, perfect for a cozy lunch or dinner.

Instructions

Prepare Meatballs: In a bowl, combine ground chicken, crushed garlic, chopped parsley, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
Shape Meatballs: Form the mixture into approximately 25 mini meatballs, size about a tablespoon each.
Brown Meatballs: Heat a large saucepan over medium-high heat and spray with low calorie cooking spray. Add meatballs and cook until they are lightly browned on all sides. Remove and set aside.
Sauté Vegetables: In the same saucepan, add olive oil. Add diced onion, carrot, red bell pepper, and crushed garlic. Fry on medium heat until vegetables are softened and lightly caramelized, about 6 minutes.
Add Seasoning: Sprinkle in salt, black pepper, Herbes de Provence, paprika, and optional cayenne pepper. Stir well to coat the vegetables and cook for another minute to release the flavors.
Add Tomatoes and Stock: Add canned plum tomatoes and break them up with a wooden spoon. Stir in tomato paste, then pour in the chicken stock. Bring to a boil, cover, reduce heat, and simmer for 10 minutes. Stir in the sugar to balance the acidity.
Cook Meatballs and Orzo: Remove lid, gently add browned meatballs back into the soup. Stir in orzo pasta and cream cheese. Continue to simmer for 12-15 minutes until orzo is tender, soup thickens, and cream cheese is fully melted creating a creamy texture.
Serve: Ladle soup into bowls and serve hot. Optionally, sprinkle with freshly grated Parmesan cheese for added richness and flavor.

Notes

You can omit the cayenne pepper if you prefer a milder soup.
Light cream cheese helps achieve creaminess with fewer calories; full-fat cream cheese can be used for richer flavor.
Use fresh parsley if possible for a brighter herb flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently.
For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering, Sautéing, Browning
Cuisine: Mediterranean