Chicken Meatball Noodle Soup
Tastes just like everyone's favorite chicken noodle soup but it's made 1000x better with chicken meatballs!
Ingredients
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- ½ teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- ½ cup orzo pasta
- 1 sprig rosemary
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
For the chicken meatballs
- 1 pound ground chicken
- ⅓ cup Panko
- ¼ cup freshly grated Parmesan
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste.
- Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.