Meatball Orzo Soup


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.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
6 servings


  • 4 (14 ounce) cans chicken broth

  • 2 (14 ounce) packages frozen cooked meatballs, thawed

  • 1 small zucchini, shredded

  • ¾ cup orzo pasta

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried parsley flakes

  • ¼ cup lemon juice

  • 2 eggs


  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.

Cook's Note:

Rice may be substituted for the orzo.

Nutrition Facts (per serving)

432 Calories
20g Fat
31g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 432
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 34%
Cholesterol 179mg 60%
Sodium 1441mg 63%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 30g
Vitamin C 9mg 45%
Calcium 73mg 6%
Iron 4mg 21%
Potassium 483mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.