Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Meatballs with Orzo Pilaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

  • Author: Hazel
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This Mediterranean Lemon Chicken Orzo Soup combines zesty lemon flavors with tender vegetables, fresh herbs, chicken, and savory broth to create a warm, nourishing, and comforting meal perfect for cold weather. The soup features succulent chicken pieces, aromatic herbs, and the delightful texture of orzo pasta simmered to perfection.

Ingredients

Chicken and Broth

  • 1 pound chicken breasts or thighs, cut into 1-inch pieces
  • 6-8 cups chicken broth

Vegetables and Herbs

  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • ½ teaspoon thyme, fresh or dried
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Pasta and Seasoning

  • ¾ cup uncooked orzo pasta
  • Salt and freshly ground black pepper, to taste
  • Juice and zest of 2 lemons
  • 2 ½ tablespoons olive oil, divided

Instructions

  1. Cook the Chicken: Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the pot and cook until golden brown and fully cooked through. Remove the chicken from the pot and set aside on a plate.
  2. Sauté Vegetables and Aromatics: Add another tablespoon of olive oil to the pot. Add diced carrots, onion, and celery. Cook for 4-5 minutes until the vegetables become tender. Stir in the minced garlic and thyme, cooking for about 1 minute until fragrant. Season with salt and pepper to taste.
  3. Add Broth and Herbs: Pour in the chicken broth along with the cooked chicken, bay leaf, and rosemary sprig. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the carrots are tender, approximately 8-10 minutes.
  4. Cook the Orzo: Stir in the uncooked orzo pasta. Continue simmering for about 10-12 minutes until the pasta is tender but not mushy.
  5. Finish the Soup: Remove the bay leaf and rosemary sprig. Stir in the fresh lemon juice, lemon zest, chopped parsley, dill, and drizzle some extra virgin olive oil. Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve: Ladle the soup into bowls and serve warm, optionally paired with rustic homemade bread or crackers for a complete meal.

Notes

  • Use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
  • If fresh herbs are not available, dried herbs can be substituted, but reduce quantities accordingly as dried herbs are more concentrated.
  • The amount of chicken broth can be adjusted depending on how thick or thin you prefer your soup.
  • Be careful not to overcook the orzo as it can become mushy quickly.
  • Extra lemon juice can be added at serving time for more brightness if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://recipesbyhazel.com/greek-meatballs-with-orzo-pilaf-recipe/