Go Back
Chicken Meatball Soup with Pasta

Chicken Meatball Soup with Pasta

Filled with veggies, pasta, and beans, this is a great Chicken Meatball Soup with Pasta recipe,  sure to become a family favorite year round. Try this recipe today! 

Course Soup
Servings 4


  • 2 Tbs olive oil divided

For the Chicken Meatballs

  • 1 lb ground chicken
  • 1/3 cup Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese

For the Soup

  • 1 onion chopped
  • 3 carrots peeled and chopped
  • 1/2 tsp dried basil
  • 4 cups chicken stock
  • 1 cup water
  • 2 bay leaves
  • 1 cup orzo pasta uncooked
  • 2 cups baby spinach
  • 15 oz can Great Northern Beans drained


  1. Combine the ground chicken, parmesan and breadcrumbs in a bowl. Form the meat mixture into small 1” meatballs (about 20).

  2. Heat 1 tbs. of the olive oil over medium heat in a large pot.

  3.  Brown the meatballs in the pot for 2-3 minutes per side. You may need to work in 2 batches.

  4.  Place the meatballs on a paper towel-lined plate to the side.

  5. Add the additional one tablespoon of olive oil to the pot. Add the onion and carrots, cook about 3-4 minutes, until soft.

  6. Add the dried basil and cook for 30 seconds.

  7. Add the chicken stock, water, and bay leaves and bring to a boil.

  8. Add the meatballs and orzo and simmer for 10-12 minutes until the pasta and meatballs are fully cooked. Meatballs should register 165 degrees on an instant-read thermometer.

  9. Add the beans and spinach and cook until spinach is wilted. Serve.