Lemony Chicken Feta Meatball Soup

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This Greek-inspired lemony chicken feta meatball soup features tender meatballs and orzo in a flavor-packed lemony broth for the ultimate comforting bowl to warm you without weighing you down.

I have to say that normally by the end of March, I’m ready to move on from soup. Don’t get me wrong, I LOVE soup, but to me, there is nothing like the fresh taste of summer produce and I am READY FOR IT.

I’m willing to give soup season an extension this year though, because, guys, there’s still snow on the ground – and not a little either – and it’s still freezing! Meanwhile, I hear folks down south are enjoying(?) a heatwave like they’ve never seen at this time of year. Hmm.

Anyway, if you’re still in soup mode like me, let it be this fresh, vibrant, lemony, zesty, juicy chicken ball-y take on it. This soup makes good use of my favorite chicken feta meatballs, and pairs them with a super flavorful broth and some hearty orzo pasta.

If you’re under the weather, or just yearning for warmer weather, this soup will not let you down.

Why You’ll Love this Lemony Chicken Feta Meatball Soup

Bright, fresh flavor in every bite. The lemony broth, fresh herbs, and hint of paprika create a vibrant, well-balanced, nourishing soup that tastes light yet deeply satisfying.

Prep ahead friendly and versatile. Make a big batch of the meatballs and keep them on hand for this soup, for serving with Greek rice and tzatziki for dinner, or as an appetizer.

Packed with wholesome ingredients. Lean protein, leafy greens, and a comforting broth come together into a meal that feels as good as it tastes.

Ingredient Notes

For the Meatballs

For the soup

Ground Chicken

Lean ground chicken is my protein of choice for these meatballs, but ground turkey or pork, or any ground meat you like will work.

Fresh herbs

I’m a big fan of fresh herbs, especially when it comes to mediterranean inspired food, and I like the combo of oregano, dill and mint, but you can absolutely leave out any of these that you don’t enjoy, or use dried herbs instead. As a general rule, one tablespoon of fresh herbs = 1 teaspoon dried.

Feta Cheese

Feta adds a rich salty note to these lean meatballs. You can buy it already crumbled, or from a block, but be sure your crumbles aren’t too big so that they make it difficult to form the meatballs.

Breadcrumbs

I used regular plain breadcrumbs here but you could use panko as well. If you find your meatball mixture too moist, you can add a few more breadcrumbs until it just holds together well. Don’t overdo it or your meatballs will be dry.

Lemon zest

A hint of lemon zest adds a bright note to these meatballs.

Fresh lemon Juice

Using fresh lemon juice in this broth makes all the difference over the bottled kind.

orzo

I love to add a small pasta shape like orzo to this soup. Pastina (tiny stars) or acini de pepe (the tiny balls used to make Italian wedding soup), ditalini, or any pasta shape you like can be used instead. Rice would be great too, if you’re looking for an alternative to pasta.

Spinach

I like to use roughly chopped baby spinach in this soup. You can use a full 5 ounce clamshell like I do (it cooks down a lot) or less if you prefer. Swiss chard or kale would be good alternatives.

Step-by-Step Instructions

For the Meatballs

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine the chicken, oregano, mint, dill, feta, shallot, garlic, egg, breadcrumbs, olive oil, zest, salt and pepper.
2. Shape the mixture into meatballs, about 1.5 tablespoons each.

3. Arrange meatballs on a parchment-lined baking sheet and bake for 16–20 minutes, or until a digital thermometer inserted into the center of a meatball reads 165°F.

For the Soup

1. Heat the olive oil in a soup pot or large dutch oven over medium heat. Add the diced onion, celery and garlic. Cook for 5-7 minutes, until the onions are translucent and starting to lightly caramelize.
2. Add the chicken stock, lemon juice, and paprika, and bring the mixture to a gentle boil over medium-high heat.

1. Stir in the orzo, reduce the heat to medium-low and simmer uncovered, stirring frequently, until the orzo is al dente, 10-13 minutes.
2. Stir in the cooked meatballs, spinach, oregano, salt, and pepper, and cook 2-3 minutes longer until the meatballs are heated through and the spinach is wilted.

Ladle into bowls and enjoy!

Recipe Tips for Success

Roll the meatballs into small balls of uniform size so they cook quickly and evenly.

To cut down on dishes, you can sauté the meatballs directly in the pot before starting on the soup instead of baking them. Simply remove them once cooked and use the same pot to make the soup.

Stir frequently after adding the orzo to prevent the pasta from sticking to the bottom of the pot.

Add lemon juice to taste. If you don’t like things too lemony, feel free to start out with a smaller amount of lemon juice and add more at the end if you think it needs it.

How to keep chicken meatballs from drying out? Ground chicken breast is very lean and easier to dry out than fattier ground meats. In this meatballs we add some fat in the form of heart-healthy olive oil to keep them moist. You also want to be sure not to overcook them. Take them out of the oven as soon as they reach 165F, and avoid simmering them in the broth for too long. Just long enough to heat them back up.

Serving suggestions

• Serve this lemony chicken feta meatball soup with some crusty bread, warm pita, or pita chips.
• Garnish with lemon wedges or slices and a sprinkling of fresh dill leaves for extra freshness.
• Pair with a simple mediterranean-inspired salad like this tomato cucumber salad or serve it with a fresh avocado tomato toast.

Storage Tips

Refrigerator This soup keeps well in the refrigerator for 3-4 days, although the pasta will absorb a lot of broth. Add extra chicken broth when reheating to remedy this, OR you can cook the pasta separately instead of in the soup, store separately in the refrigerator and then just add portions to the soup when reheating.

Freezer. If you would like to freeze this soup, you will definitely want to cook the pasta separately as its texture will change once thawed. Cool the soup completely before transferring to airtight freezer-safe containers to freeze for up to 3 months.