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Chicken Meatball and Orzo Soup

By Paula Deen


Recipe from Cooking with Paula Deen magazine.

Difficulty: Medium

Servings: 6



  • 1 pound ground chicken
  • 1/3 cup panko bread crumbs
  • 1/4 cup Freshly grated Parmesan
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Vegetable oil


  • 2 (32-ounce) cartons low-sodium chicken broth
  • 3 large carrots, sliced
  • 1 medium white onion, diced
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 cup orzo
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Kosher salt


  • fresh dill
  • fresh parsley


For Meatballs

In a large bowl, gently stir together chicken, bread crumbs, cheese, salt, Italian seasonings, and garlic powder. Scoop mixture by heaping tablespoonfuls, and shape into balls.

In a large Dutch oven, heat oil over medium-high heat. Cook meatballs in batches, turning frequently, until browned. Remove meatballs from pot.

For Soup

Add broth, carrots, onion, celery, garlic, and bay leaves to pot; bring to a boil. Reduce heat, and simmer for 30 minutes. Add meatballs; cook for 5 minutes. Stir in orzo, lemon zest and juice, and salt; cook until orzo is tender, about 10 minutes.

Serve immediately. Garnish with dill and parsley, if desired.