Go Back
+ servings
Mini Meatball and Orzo Soup
Print Recipe
3.5 from 4 votes

Mini Italian Meatball and Orzo Soup

Mini Meatball and Orzo Soup is a cozy bowl of savory broth with Italian sausage meatballs and orzo pasta.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Servings: 4
Calories: 519kcal
Author: Jess Smith via Inquiring Chef


  • 12 oz Italian Sausage, rolled into 1-inch balls (see note)
  • 1 Tbsp Olive Oil
  • 1 small Onion, chopped
  • 10 oz Carrots, sliced into rounds
  • ½ tsp Oregano, dried
  • cup Orzo pasta
  • 5 cups Chicken Stock
  • 1 tsp Lemon juice
  • Chopped parsley, for serving
  • Grated Parmesan Cheese, for serving


  • Heat a Dutch oven over medium high heat. Add olive oil and then meatballs. Cook meatballs, stirring every couple minutes, until browned on all sides, ~5 minutes total. Transfer meatballs to a paper-towel lined plate.
  • To the heated Dutch oven, add onion and carrots. Saute until onions are starting to soften, 2 to 3 minutes.
  • Add oregano and orzo pasta and saute for 1 minute.
  • Pour chicken stock into pan and bring to a simmer. Add meatballs back to soup.
  • Simmer soup until carrots and pasta are tender, 6 to 8 minutes.
  • Squeeze lemon juice into soup. Taste and season with some salt and pepper.
  • Ladle soup into bowls. Top bowls with parsley and cheese.


If the sausage is too sticky / loose to easily roll into balls, add some breadcrumbs (Italian breadcrumbs or panic breadcrumbs will work).


Serving: 1g | Calories: 519kcal | Carbohydrates: 30g | Protein: 27g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Cholesterol: 60mg | Sodium: 1685mg | Fiber: 3g | Sugar: 10g