This light and savory turkey meatball soup recipe is made with tender mini meatballs, orzo, and fresh kale. It’s simple, nourishing, and just delicious.

I’m always in the mood for soup. They are comforting, usually one-pot recipes, and since we’re big on hearty soups, they are always satisfying. This turkey meatball soup hits all the right notes, and I am so happy we’ve added it to our ever-growing list of easy soup recipes.

Thanks to the protein-packed meatballs and orzo, this soup stands entirely on its own, no sides needed. It’s also great for making ahead of time. Just keep in mind that the orzo will continue to absorb the broth as it sits. If you’re reheating it the next day, simply add a splash of extra broth to bring it back to that brothy soup consistency (or don’t, it’s still delicious!).

Key Ingredients

• Ground Turkey: For the best results, use ground dark meat or ground turkey that’s at least 7% fat. Any leaner and the meatballs will be dry and crumbly rather than juicy. Ground chicken or ground pork are great substitutes. In fact, I use a combination of chicken and pork in our popular Italian wedding soup recipe.
• Spices: You’ll mix a little salt, black pepper, smoked paprika, and pepper flakes (I love gochugaru, but crushed red pepper flakes are fine) into the turkey to make the meatballs. Then, the soup has ground fennel and bay leaves. Both make our broth seriously tasty.
• Onions, Carrots, and Garlic: We wanted this to be a weeknight-friendly soup, which means prep needs to be minimal. So, we keep the base simple with onion (yellow or sweet onion are great), carrots, and garlic.
• Stock: Use a flavorful chicken or turkey stock. Store-bought is fine, just use something you enjoy. Bone broth is also great and will bump up the protein. For homemade, here’s our chicken stock recipe and here’s our bone broth recipe.
• Orzo: Any small pasta shape will work, but our family loves orzo in soup. The starch in the pasta helps thicken the soup’s broth a bit, giving it a creamier texture without any added dairy.
• Kale: We stir an entire bunch of kale into the broth right at the end. If kale is too hearty for you, spinach or cabbage are excellent alternatives.

Find the full recipe with measurements below.

How to Make Turkey Meatball Soup

Tip 1: Make the meatballs. This recipe uses mini meatballs made with seasoned ground turkey, which we pinch off and roll into little balls. These aren’t like our classic meatballs or Italian meatballs, which have breadcrumbs and egg, but are simpler and turn out with an almost bouncy texture in the soup.

To make them, mix the ground turkey with salt, pepper, smoked paprika, and a bit of pepper flakes. Then pinch off little bits of the meat (around 1/2 tablespoon’s worth), and roll into little balls.

Tip 2: Brown the meatballs. To build flavor into the base of our soup and add a little color to our meatballs, you’ll brown them in olive oil before making the broth. You aren’t looking to cook them all the way through (that will happen later as the meatballs simmer in the soup). If you have a wide soup pot, you may fit them all in one go; otherwise, consider browning in batches (they take 5 to 7 minutes to brown).

Tip 3: Build the soup base. After browning, you’ll move the meatballs to a plate and set them aside. The pot will be left with some oil and browned, stuck bits at the bottom. This is where a lot of flavor lives, so toss in your onions, carrots, garlic, fennel, and bay leaves, then cook them until they begin to soften. The moisture from the onions will release, helping you scrape up the stuck bits from the bottom of the pan.

Tip 4: Simmer, but not for long. When the onions and carrots are beginning to turn tender, pour in the stock and add the meatballs back. The broth will taste a bit lackluster at this point, but after simmering the meatballs and adding the orzo later, it will transform into a lovely, savory broth. You’ll simmer for about 10 minutes.

Tip 5: Add the pasta and cook just until tender. In goes the orzo. You’ll continue to simmer for 5 to 7 minutes (or until the orzo is tender). As it cooks in the soup, it releases flavor and some starch, which thickens the broth nicely, giving it a more luxurious mouthfeel.

Tip 6: Finish with lots of kale. Once your orzo is tender, stir in lots of greens (that’s kale in our photos). Then, let the soup simmer a few more minutes so it wilts down and becomes tender. Don’t simmer too long, though, you want that bright green color!

Serving Suggestions

This soup is fabulous right out of the pot, but if you want to make it even more delicious, consider grating some Parmigiano Reggiano or Pecorino Romano cheese over the top. It’s also lovely with a pop of lemon (I just squeeze a lemon wedge over my bowl).

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This lemon chicken orzo soup is bright, cozy, and always gets thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Orzo

I make this lemon chicken orzo soup on a regular basis, especially in winter, and every single time, my family practically inhales it. It’s also one of those soups I make for a friend or family member who needs a little care and nurturing.

It’s a little bit creamy from the Parmesan and the starch in the orzo, with that lovely, bright hit of lemon that keeps it from feeling heavy. The broth is rich and full of umami from chicken stock and sautéed veggies — sweet onions, carrots, celery — and it gets an aromatic lift from fresh herbs if you want to toss them in.

I often use leftover roast chicken or a rotisserie chicken to keep things simple, but you can cook fresh chicken right in the soup. One batch makes enough to feed my family of four with leftovers. Pro tip: undercook the orzo just a bit, because it keeps soaking up the broth as it sits.

Nutrition-wise, it’s got good protein, some veggies, and that soul-soothing quality only a big pot of homemade soup can deliver.

You might also like garlic chicken soup, chicken lentil soup, fall-off-the-bone chicken soup, chicken potato soup, paleo chicken tortilla soup, and check out these other soup recipes with chicken or these winter soups. You may also like this high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this lemon chicken orzo soup recipe. Find the full measurements in the recipe card below.

• Base veggies: onion (sweetness and depth), carrot (mild sweetness), celery (savory backbone), and garlic (flavor boost).
• Fats: Olive oil + Butter (richness and aroma).
• Seasonings: Salt, black pepper, bay leaves, and optional turmeric (gives that gorgeous yellow color).
• Lemon: Zest and juice for brightness.
• Broth: Chicken stock or homemade broth (the heart of the soup). I often use stock cubes when low on broth.
• Protein: Shredded cooked chicken or raw chicken breast.
• Pasta: Orzo, also known as risoni, or you can sub with other small-shaped pasta. Learn about orzo here. If you have any leftover, you may also want to try this Marry Me chicken orzo bake.
• Cheese: Parmesan (creaminess and umami).
• Herbs: Dill, parsley, chives (freshness at the end), feel free to omit or just use one of these.

How To Make Lemon Chicken Orzo Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken orzo soup.

• Dice up vegetables, garlic, and herbs.

• Heat olive oil and butter in a big pot.
• Sauté onion, carrot, and celery with salt until golden and soft.
• Add garlic, lemon zest, bay leaves, turmeric, dry orzo, and all the broth.

• Bring to a simmer and cook until the orzo is just al dente (about 8 minutes). While cooking, shred the chicken, grate Parmesan, and squeeze lemon juice.
• Stir in chicken, Parmesan, and lemon juice.
• Adjust salt, pepper, or extra lemon if you like.
• Finish with fresh herbs and serve with extra lemon wedges and Parmesan.

Watch The Video

Recipe Tips

• Parmesan rind: Toss it in while simmering—huge flavor payoff.
• Make it lighter: Use more veggies and less orzo.
• Make it heartier: Add extra chicken or even chickpeas.
• Kid-friendly: Serve herbs on the side if your kids are picky.
• Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.
• Throw in extra veggies: Peas, diced asparagus, broccoli, or cauliflower will work well.
• Storage Tips: Our leftovers don’t last very long, but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).
• Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.

Serving Suggestions

To be honest, you don’t really need a lot more to go with this soup. Personally, I love a drizzle of chili oil or some chili, which I don’t add to the soup as I make it kid-friendly. You can also serve it with a chunk of crusty bread or a side of garlic toast. For a lighter meal, serve it with a crisp green salad. Don’t skip a sprinkle of fresh herbs and extra lemon at the table — it brightens up everything.

If you’ve tried this lemon chicken orzo soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Marry Me chicken orzo bake is a creamy one-pot pasta dinner made with chicken thighs, sun-dried tomatoes, garlic, and orzo baked in a luscious sauce.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Pasta Recipes

This Marry Me chicken orzo bake has all the classic marry me chicken vibes — garlicky, creamy, herby, and just a little fancy thanks to sun-dried tomatoes.

The twist? Instead of serving it over plain pasta, it gets baked right into a saucy orzo casserole where the pasta soaks up all that flavor. I use skinless, boneless chicken thighs to keep things juicy and a touch lighter, plus a splash of light cream to make it luscious without feeling heavy.

The chicken gets seared, then everything simmers and bakes in one pan. It’s cozy, high-protein, and crazy satisfying. And yes, I tested this a few times — and every time it turned out like a hug in a bowl.

You might also like these: crock pot Marry Me chicken, chicken pasta recipes, lemon chicken orzo pasta, boursin orzo bake, lemon chicken orzo soup, chicken asparagus risotto, other chicken and rice recipes, and even more orzo recipes here. Check out my creamy Italian sausage pasta as well.

What You’ll Need

Here is what you’ll need for this creamy chicken orzo bake recipe. Find the full measurements in the recipe card below.

For the Chicken:

• Boneless, skinless chicken thighs — juicy and flavorful, a bit lighter without the skin; chicken breast works too, but I find thighs more forgiving.
• Olive oil, salt, pepper, smoked paprika — classic flavor trio to season the chicken and add warmth.

For the Sauce & Pasta:

• Onion + garlic — your flavor base, don’t skip them!
• Sun-dried tomatoes (oil-packed) — salty, tangy, and slightly sweet. These are the flavor bombs.
• Dried Italian herbs + oregano — herby backbone. You can also use dried thyme if you don’t have mixed Italian herbs.
• Chicken stock — flavorful liquid that orzo soaks up like a sponge.
• Light cream — gives it that creamy, velvety sauce without the heaviness.
• Orzo (or risoni) — the tiny pasta that cooks like rice. Soaks up everything.
• Parmesan — salty, nutty, and so perfect melted into the sauce.
• Chili flakes (optional) — for a bit of warmth if you like a tiny kick.

To Finish:

• Fresh herbs (basil, chives, parsley) — freshness to balance all that creamy richness.
• Extra Parmesan — always.

How To Make Marry Me Chicken Orzo Bake

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this one-pot baked chicken and orzo recipe.

• Dice the onions and garlic so these are ready to go. Strain sun-dried tomatoes (if they are packed in oil) and chop them into smaller pieces. Set aside while we move onto the chicken.

• Preheat oven to 350°F (180°C fan).
• Season chicken thighs and pan-sear 2–3 minutes per side in a large oven-safe pan. I use cast iron low casserole pan.

• Remove chicken; sauté onions first and then add garlic in the same pan. Add a little extra oil if needed.
• Add chopped sun-dried tomatoes, herbs, and a pinch of chili flakes.
• Pour in chicken stock (reserving a bit), cream, and Parmesan. Simmer briefly.

• Taste the sauce and adjust seasoning; it should be salty as orzo absorbs a lot of the flavor.
• Stir in orzo and nestle chicken back in.
• Cover and bake for 15–20 minutes until orzo is tender and chicken is fully cooked. I think I did mine for 18 minutes.
• Rest a few minutes, then sprinkle with herbs and more Parmesan. Dig in!

Watch The Video

Recipe Tips

• Use an oven-safe deep pan or French (or Dutch) oven pot if you’ve got one — one less dish!
• Don’t worry if the sauce looks a bit runny at first — orzo thickens a lot as it sits. If however it looks like it’s soaked up a lot of the stock, add a few splashes at the end to thin it out.
• Want it spicier? Add more chili flakes or a pinch of cayenne.
• Chicken breast? Sure, just don’t overcook it. Bone-in thighs also work but will need more time.
• Want more veg? Stir in chopped spinach or baby kale before baking.
• Make-ahead tips: You can pre-sear the chicken and make the sauce a day ahead. Store separately or all together (without the orzo) in the fridge, then mix in orzo and bake when ready.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash or two of broth or cream to loosen the orzo. Freezing is okay, but orzo can get soft. I don’t recommend.

Serving Suggestions

I love serving this with a bright, crunchy salad (lemon vinaigrette all the way – check out my asparagus salad) or simple steamed green beans, sauteed asparagus, or broccolini with garlic and lemon. It’s rich, so a little citrus on the side balances it beautifully.

If you’ve tried this Marry Me chicken orzo bake or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Marry Me Orzo Is So Good.

The last time I made this, I think I ate half of the batch by myself.

Here’s what makes this so good, for me:

• The flavors of shallot, garlic, thyme. Mic drop.
• A tomato cream sauce.
• Little chewy, carby, textured bits that are delightfully all the same size – the orzo and the chickpeas just WANT to be together.

The way it clings together, the luscious creaminess, max flavor with the shallot, garlic, and fresh thyme. UGH.

We use DeLallo products all over the place in this kitchen – I always love their orzo (and my friend swears by their GF orzo) and their Castelvetrano olive oil in the squeeze bottle. But for this recipe I also really love all their little jarred tomato products as an add-in – the sun-dried tomatoes if you want to keep it classic to the Marry Me flavor profile, but also the fresh tomato bruschetta (personal fave), the calabrian chiles for something different, or the roasted tomatoes for a chunkier option.

Guys, a bonus that deserves mention: this comes together in practically 20 minutes. Maybe 30, tops. It’s easy, minimal cutting board activity, but still plenty of veg and protein in there. This girl is a teeny bit fancy but she’s also weeknight-ready.

Hope you love it.

(If you want an option with another protein – like chicken – the original Marry Me Chicken is here for you!)

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