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.
Ingredients
Scale
Meatballs
- 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
Soup Base
- 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
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
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 290 kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Creamy tomato soup, chicken meatballs, orzo soup, healthy soup, Mediterranean soup, comfort food
