Creamy Tomato Orzo Soup with Chicken Meatballs is a comforting and flavour‑packed dish that brings together tender chicken meatballs, creamy tomato‑rich broth, and delicate orzo pasta. With every spoonful you get juicy mini meatballs, sweet and savoury tomato base, and lush creaminess that feels indulgent yet approachable. Whether you’re looking for a wholesome weekday dinner or a comforting weekend meal, this recipe delivers big on flavour and warmth. Let’s dive into exactly why you’ll love it and how to make it with ease.
Why You’ll Love This Recipe
This recipe is a winner for several reasons. First, the chicken meatballs are light yet satisfying—they use lean ground chicken and a few simple seasonings so you get plenty of protein without heaviness. Next, the tomato‑based soup is enriched with cream cheese, making it luxuriously smooth and comforting, perfect for chilly evenings or when you need a hug in a bowl. The addition of orzo pasta gives the soup a wonderful texture and body, making it feel more like a meal than just a starter. Finally, it’s versatile, approachable, and customizable—so you can make it your own while still keeping things straightforward. You’ll love serving this to friends, family, or even just treating yourself.
Ingredients
For the meatballs:
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500 g (17.5 oz) of 5 % fat ground chicken (mince)
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2 cloves of garlic, crushed
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Handful of fresh parsley, finely chopped
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¾ teaspoon of salt
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Pinch of black pepper
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Low calorie cooking spray
For the soup:
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1 tablespoon of extra virgin olive oil
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1 large onion, finely diced
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1 medium carrot, finely diced
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1 red bell pepper, finely diced
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2 cloves of garlic, crushed
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Salt and black pepper (to taste)
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1 tablespoon of Herbes de Provence
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1 teaspoon of sweet paprika
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½ teaspoon of cayenne pepper (optional, for a touch of heat)
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400 g (14 oz) of canned plum tomatoes
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3 tablespoons of tomato paste (purée)
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1 teaspoon of sugar
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6 cups (1.4 litres) of chicken stock
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175 g (6 oz) of uncooked orzo
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125 g (4.5 oz) of light cream cheese
Step‑by‑Step: How to Make Creamy Tomato Orzo Soup with Chicken Meatballs
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In a bowl, add the ground chicken, crushed garlic, chopped parsley, salt and pepper. Mix just until combined—don’t overwork the mixture, as that helps keep the meatballs tender.
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Shape the mixture into about 25 mini meatballs.
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Heat a large saucepan over medium‑high heat, spray with low calorie cooking spray, and add the meatballs. Brown them lightly all over—this should take a few minutes. Once browned, remove them from the pan and set aside.
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In the same saucepan, add the extra virgin olive oil. Then add the diced onion, carrot, red bell pepper and crushed garlic. Fry, stirring occasionally, until the vegetables are really softened and lightly caramelised (around 6 minutes).
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Season with a pinch of salt and black pepper, then add the Herbes de Provence, sweet paprika and cayenne pepper. Continue to fry for about 30 seconds until fragrant and evenly coated.
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Add the canned plum tomatoes and break them up into smaller pieces with a wooden spoon. Stir in the tomato paste. Then pour in the chicken stock. Bring the mixture to a boil, cover, reduce the heat and simmer for about 10 minutes. Stir in the sugar.
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Remove the lid, return the meatballs to the saucepan, and add the uncooked orzo and light cream cheese. Stir until the cream cheese is fully melted and incorporated. Continue to simmer for another 12‑15 minutes (approximately) until the orzo is cooked through and the soup has thickened and become creamy.
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Ladle into bowls and enjoy. If you like, sprinkle freshly grated Parmesan on top for an extra cheesy finish (optional).
Helpful Tips
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When forming the meatballs, try to keep them uniform in size so they cook evenly.
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Don’t over‑crowd the pan when browning the meatballs—this ensures a nice sear rather than steaming.
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If the soup becomes too thick before the orzo is done, you can add a splash more chicken stock or water.
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Taste and adjust seasoning at the end—sometimes the tomato base and cream cheese mellow the flavour, so you may want a little extra salt or a dash of pepper.
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For the orzo, keep an eye on it—once it’s tender but still with bite (al dente), stop cooking to avoid it becoming mushy.
Substitutions And Variations
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Gluten‑free: Use gluten‑free chicken stock and substitute the orzo with gluten‑free small pasta or even rice.
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Dairy‑free / lighter: Instead of light cream cheese, you could use a dairy‑free cream cheese alternative (if available) or a small amount of coconut cream (though this will slightly change the flavour).
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Vegetable version: Replace the chicken meatballs with vegetable or plant‑based meatballs, and use vegetable stock instead of chicken.
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Add greens: Stir in a handful of baby spinach or chopped kale at the end of cooking for added colour and nutrition.
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Spicier twist: Increase cayenne or add a pinch of chilli flakes for more heat.
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Herb variation: Use fresh basil or oregano instead of (or as well as) the Herbes de Provence for a different herbal tone.
Storage Instructions
This soup is suitable for freezing. Once cooled completely, transfer to airtight containers (leaving some space for expansion) and freeze for up to 2‑3 months. When reheating, thaw overnight in the refrigerator, then gently warm on the stove, stirring occasionally. If the pasta has absorbed too much liquid, add a splash of stock or water to loosen the texture. For storage in the fridge, keep covered and consume within 2‑3 days. Reheat until piping hot throughout.
Nutritional Information
The nutritional information is an estimate and for informational purposes only. Values will vary depending on brands used, specific ingredient weights, and portion sizes. If you follow a plan such as Slimming Eats, Weight Watchers or similar, please calculate values using the official tools provided by those programs.
(Example: Calories, fat, carbs, protein—based on your specific ingredients and serving size.)
Serving Suggestions
Serve the soup hot, straight from the saucepan to bowls. It works beautifully on its own thanks to the meatballs, pasta and creamy tomato base providing a full meal. For extra treat‑value: top with a sprinkle of freshly grated Parmesan, a few fresh parsley leaves, or a drizzle of extra virgin olive oil. Pair with a crisp green salad and crusty bread (or gluten‑free bread if needed) for added texture and freshness. This dish also reheats well, so leftovers make for great next‑day lunches.
Frequently Asked Questions About Creamy Tomato Orzo Soup with Chicken Meatballs
Q: Can I make the meatballs ahead of time?
Yes — you can mix and shape the meatballs ahead of time and keep them covered in the refrigerator for a few hours, or even freeze them uncooked on a tray and then transfer to a freezer bag. When ready to cook, just thaw (if frozen), brown them and proceed with the soup.
Q: What if I don’t have plum tomatoes?
If you don’t have canned plum tomatoes, you can use any good quality canned chopped tomatoes. Just ensure the volume is approximately the same (about 400 g). You may want to break the larger tomato pieces into smaller ones as you add them.
Q: Will the orzo overcook if I’m not serving immediately?
There is a risk the orzo can soften too much if the soup sits for a long time. If you expect a delay before serving, you can cook the orzo separately until almost done and add it into the soup just before serving. Alternatively, slightly under‑cook the orzo in the initial cooking phase.
Q: Can I increase the number of servings?
Absolutely — this recipe scales well. Just adjust the quantities proportionally, especially the stock and orzo to keep the consistency similar. If you add too much orzo without increasing stock, the soup may become thicker than intended.
Q: How can I reduce the fat content further?
You’re already using lean ground chicken and light cream cheese, which keeps fat relatively low. To reduce further, you could use fat‑free or reduced‑fat cream cheese, reduce the amount of olive oil and use a very low‑calorie cooking spray for sautéing vegetables.
Conclusion
Thank you for choosing to make this Creamy Tomato Orzo Soup with Chicken Meatballs recipe. I hope you enjoy every comforting spoonful as much as I do—there’s something truly satisfying about the combination of juicy chicken meatballs nestled in a creamy tomato‑rich broth with tender orzo pasta. It’s both easy to prepare and full of flavour—an ideal dish for busy weeknights or relaxed weekends. Enjoy the cooking experience, savour the delicious result, and thank you for being part of our food‑loving community. Happy cooking and may your meal bring warmth and delight to your table!
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Creamy Tomato Orzo Soup with Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Course
Description
Creamy Tomato Orzo Soup with Chicken Meatballs is a wholesome one-pot meal packed with flavor. Featuring lean chicken meatballs, creamy tomato broth, and orzo pasta, this dish is perfect for cozy dinners or make-ahead lunches. Ready in under an hour!
Ingredients
For the meatballs:
500 g (17.5 oz) of 5 % fat ground chicken (mince)
2 cloves of garlic, crushed
Handful of fresh parsley, finely chopped
¾ teaspoon of salt
Pinch of black pepper
Low calorie cooking spray
For the soup:
1 tablespoon of 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 of Herbes de Provence
1 teaspoon of sweet paprika
½ teaspoon of cayenne pepper (optional, for a touch of heat)
400 g (14 oz) of canned plum tomatoes
3 tablespoons of tomato paste (purée)
1 teaspoon of sugar
6 cups (1.4 litres) of chicken stock
175 g (6 oz) of uncooked orzo
125 g (4.5 oz) of light cream cheese
Instructions
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In a bowl, add the ground chicken, crushed garlic, chopped parsley, salt and pepper. Mix just until combined—don’t overwork the mixture, as that helps keep the meatballs tender.
-
Shape the mixture into about 25 mini meatballs.
-
Heat a large saucepan over medium‑high heat, spray with low calorie cooking spray, and add the meatballs. Brown them lightly all over—this should take a few minutes. Once browned, remove them from the pan and set aside.
-
In the same saucepan, add the extra virgin olive oil. Then add the diced onion, carrot, red bell pepper and crushed garlic. Fry, stirring occasionally, until the vegetables are really softened and lightly caramelised (around 6 minutes).
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Season with a pinch of salt and black pepper, then add the Herbes de Provence, sweet paprika and cayenne pepper. Continue to fry for about 30 seconds until fragrant and evenly coated.
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Add the canned plum tomatoes and break them up into smaller pieces with a wooden spoon. Stir in the tomato paste. Then pour in the chicken stock. Bring the mixture to a boil, cover, reduce the heat and simmer for about 10 minutes. Stir in the sugar.
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Remove the lid, return the meatballs to the saucepan, and add the uncooked orzo and light cream cheese. Stir until the cream cheese is fully melted and incorporated. Continue to simmer for another 12‑15 minutes (approximately) until the orzo is cooked through and the soup has thickened and become creamy.
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Ladle into bowls and enjoy. If you like, sprinkle freshly grated Parmesan on top for an extra cheesy finish (optional).
Notes
Soup thickens as it sits; add broth to loosen when reheating.
Make it gluten-free with GF pasta and stock.
Freezer-friendly up to 3 months.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 395
- Sugar: 7g
- Carbohydrates: 30g
- Protein: 31g
