Community recipe
Lemony Chicken Meatball Orzo Soup with Dill
Tender, golden-edged chicken meatballs simmer with orzo in a silky lemon broth, finished with baby spinach and fresh dill. It’s a cozy one-pot dinner with bright, familiar flavors and a little extra comfort in every spoonful.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1 lb ground chicken
- 0.5 cup panko breadcrumbs
- 1 egg, large
- 0.25 cup parmesan, finely grated
- 1 garlic clove, minced
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp dried oregano
- 1 tbsp olive oil
- 1 yellow onion, medium, finely diced
- 1 carrot, medium, peeled and finely diced
- 6 cup low-sodium chicken broths
- 1.5 cup dry orzo
- 1 tsp lemon, finely grated zest
- 2 cup baby spinaches
- 0.33 cup heavy cream
- 2 tbsp lemon juices, fresh
- 2 tbsp fresh dills, chopped
Make it
Instructions
- 01
Mix the meatballs
Set a large bowl, measuring spoons, a cutting board, and a large Dutch oven or heavy pot near the stove. In the bowl, gently combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely grated Parmesan, 1 garlic clove, minced, 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. With clean hands, shape into about 20 meatballs, each roughly 1 inch wide; avoid packing them tightly. Wash your hands and the work surface after handling raw poultry. | Why: A light touch keeps the meatballs tender, while seasoning them now builds flavor throughout.
- 02
Brown the meatballs
Set the pot over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, arrange the meatballs in one layer, working in batches if needed. Brown for 5–6 minutes total, turning carefully until several sides are golden; they do not need to be cooked through yet. Transfer them to a clean plate. Keep the pot on the stove and leave the browned bits in the bottom. | Why: Browning builds savory flavor that will enrich the broth.
- 03
Soften the vegetables
Reduce the heat to medium. Add 1 medium yellow onion, finely diced and 1 medium carrot, peeled and finely diced to the pot. Cook for 4–5 minutes, stirring occasionally and scraping up the browned bits, until the onion is translucent and the carrot has begun to soften. If the pot looks dry, add a small splash of water rather than more oil. | Why: Softening these vegetables first gives the soup a naturally sweet, aromatic base.
- 04
Simmer the orzo and meatballs
Pour in 6 cups low-sodium chicken broth and stir in 1 1/2 cups dry orzo and 1 tsp finely grated lemon zest. Bring to a gentle boil over medium-high heat, then lower the heat to maintain a steady simmer. Return the browned meatballs and any plate juices to the pot. Simmer uncovered for 10–12 minutes, stirring occasionally so the orzo does not stick, until the pasta is tender and the meatballs reach 165°F (74°C) at the center on an instant-read thermometer. | Why: Simmering the pasta and meatballs together lets the broth take on their browned, savory flavor.
- 05
Finish, rest, and serve
Turn the heat to low. Stir in 2 cups baby spinach, 1/3 cup heavy cream, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh dill. Cook for 1–2 minutes, just until the spinach wilts and the soup looks lightly creamy. Taste and adjust the seasoning with a pinch of salt or pepper if needed. Remove the pot from the heat and let the soup stand for 3 minutes; the orzo will continue to absorb broth, so stir in a splash of hot water if you prefer it looser. Ladle into warm bowls and serve promptly. | Why: Adding the greens and bright finish off the boil preserves their color and fresh flavor.
