Meatball Orzo Soup

Meatball Orzo Soup

KATHYP100 15

"This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor."

Ingredients 50 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 1441 mg
  • 58%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
  2. In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
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  • Cook's Note:
  • Rice may be substituted for the orzo.
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Reviews 57

  1. 68 Ratings

Kathy W.

I seldom give any recipe less than 5 stars. I just figure if I don't have anything good to say.... This time I will make an exception, because I think this has potential, but falls short. Many things can make a difference in this recipe. The spicyness and size of the meatballs used makes a huge difference. I thnk that you should always use fresh lemon juice in a recipe like this. The flavors between bottled and fresh are tremendous. I think the soup could use more orzo too. I also think that this recipe should have at least one more egg. When you make any kind of egg/lemon sauce it should be creamy. This broth was very liquidy. Following the recipe exactly made a very tart soup without a lot of body to it. I will try again, but with modifications.

Stacey G.

Followed some of the hints - extra orzo, also used more zucchini, and put quite a bit of cayenne in my meatballs. It was FANTASTIC. Everyone loved it - the spice was a really nice balance to the citrus. mmmmm!

amanda m.

Just made it in the crock pot. Substituted spinach for the zucchini and used Cottage Inn's wine wine and herb chicken broth. My husband was dubious about it when he saw it (he HATES Italian Wedding Soup) but when he smelled it he said he'd try it. He ended up eating two huge bowls. We sprinkled some parmesan cheese on top too. Easy, quick, toss it all together and walk away! OH, and I forgot to add in the egg and lemon juice!!!