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Mini Meatball and Orzo Soup


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 1/2 small onion, finely chopped

  • 1 carrot, grated or finely chopped

  • 1 quart chicken broth

  • 1/2 pound ground chicken or turkey breast

  • 3 tablespoons Parmigiano Reggiano cheese

  • 3 tablespoons breadcrumbs

  • 1 egg

  • 1 clove garlic, grated

  • 2 tablespoons flat leaf parsley, chopped

  • Salt and freshly ground black pepper

  • 1/2 cup orzo pasta


Heat the EVOO over medium heat in a medium pot. Sauté the onion and carrot for five minutes, then add the broth and bring up to a boil. Mix the meat with cheese, breadcrumbs, egg, garlic, parsley, salt and pepper. Mix, and if the mixture is too moist, add a few more breadcrumbs.

When the soup comes to a boil, roll and drop 1-inch meatballs into the broth. Stir in the orzo and cook for five minutes. The pasta will not be done but it will continue to cook. Ladle into thermoses.