Vegetable Soup With Chicken Meatballs Recipe

Name: Vegetable Soup With Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock (homemade is best); 1 (14 1/2 ounce) can whole tomatoes, cut up and include juice; 1/2 cup chopped yellow onion; 1 small zucchini, chopped; 1 celery rib, chopped; 1 carrot, chopped; 1 -2 garlic clove, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon salt, to taste; fresh ground black pepper; 1/4 cup orzo pasta; Chicken Meatballs; 1 1/4 lbs ground chicken; 1 cup dried coarse breadcrumbs; 1/4 cup chopped fresh parsley; 2 tablespoons finely chopped yellow onions; 1 -2 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon dried allspice; 1/4 teaspoon dried sage; 1/8 teaspoon fresh ground black pepper

Servings: persons

4 cups chicken stock (homemade is best)
1 (14 1/2 ounce) can whole tomatoes, cut up and include juice
1/2 cup chopped yellow onion
1 small zucchini, chopped
1 celery rib, chopped
1 carrot, chopped
1 -2 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
fresh ground black pepper
1/4 cup orzo pasta
Chicken Meatballs
1 1/4 lbs ground chicken
1 cup dried coarse breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped yellow onions
1 -2 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried allspice
1/4 teaspoon dried sage
1/8 teaspoon fresh ground black pepper

1
Make the meatballs: in a big bowl, mix together all the meatball ingredients.
2
Cover and refrigerate for 30 minutes for easier handling.
3
Using floured hands, form the mixture into 1 1/2 inch balls.
4
Preheat oven to 425u00b0; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
5
Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
6
Decrease heat to med-low and simmer, covered, for 10 minutes.
7
Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.

892

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups chicken stock (homemade is best), 1 (14 1/2 ounce) can whole tomatoes, cut up and include juice, 1/2 cup chopped yellow onion, 1 small zucchini, chopped, and more.

Yes, Vegetable Soup With Chicken Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Soup With Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions