Chicken Meatball Noodle Soup

- Chicken Meatball Noodle Soup
- TOOLS FOR THIS RECIPE
- CHICKEN MEATBALL NOODLE SOUP: FREQUENTLY ASKED QUESTIONS
- Recipe
- Ingredients
- Instructions
Tastes just like everyone’s favorite chicken noodle soup but it’s made 1000x better with chicken meatballs!

I know I just experienced -1 degree F weather in Indianapolis during the holidays but I will still say this. It’s still cold at 56 degrees F in Los Angeles.
I thought I could brave the cold a bit better here in Southern California after Indy, but boy was I wrong. So, Butters and I are not leaving the house today.
He’s in a fancy cable knit sweater and I’m already on my second bowl of this chicken noodle soup with extra chicken meatballs in my bowl.
Because let’s be honest, the meatballs are legit the best part of this soup.

TOOLS FOR THIS RECIPE
Dutch oven
CHICKEN MEATBALL NOODLE SOUP: FREQUENTLY ASKED QUESTIONS
Not at all! Ground beef, ground pork or ground turkey can be used instead of ground chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! You can freeze the leftovers without the orzo (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked orzo when serving.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. 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.
2. 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.
3. 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.
4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in thyme until fragrant, about 1 minute.
6. 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.
7. Stir in lemon juice and parsley; season with salt and pepper, to taste.
8. Serve immediately.