Chicken Meatball and Orzo Soup

Chicken Meatball and Orzo Soup

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

Orzo, also known as ‘risoni,’ is a kind of pasta shaped like a grain of rice. Enjoy it in this spinach and chicken meatball soup served with a slice of fresh bread and a glass of American Sauvignon Blanc.


  • 1 cup orzo
  • 1 tablespoon extra-virgin olive oil
  • 1 pound fresh chicken sausage, such as sweet Italian, casings discarded
  • 1 large garlic clove, very finely chopped
  • 6 cups low-sodium chicken broth
  • Sea salt and freshly ground black pepper
  • 1 5-ounce bag baby spinach, 5 cups


  1. Roll the chicken sausage into twenty 1-inch meatballs and set aside.
  2. Prepare the orzo according to package directions and then rinse under cold water. Drain and set aside.
  3. In the meantime, place the oil in a soup pot over medium-high heat. Once hot, add the prepared meatballs, cook for 5 minutes until browned and then transfer to a plate. Place the garlic into the pot and cook for 1 minute over medium heat, and then pour in the broth and bring to a simmer.
  4. Transfer the meatballs back to the pot, add a few pinches of salt and pepper, and then cook the mixture for 4 minutes. Stir in the spinach and the orzo and bring the mixture to a simmer. Cook for 1 minute and then serve.


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