Greek Meatball Soup with Tiny Pasta & Leafy Greens
This comforting Greek-inspired soup features tender meatballs simmered in a light, savory broth with tiny pasta and fresh leafy greens. It’s hearty yet healthy, bringing together protein, fiber, and Mediterranean flavors in a warming bowl.
⏱️ Time
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Ingredients
Meatballs
1 lb (450g) lean ground chicken (or turkey/beef/lamb)
½ cup cooked rice or breadcrumbs
1 small egg
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill (optional, traditional Greek touch)
1 garlic clove, minced
2 tbsp grated Parmesan or kefalotyri cheese (optional, Mediterranean twist)
Salt & black pepper, to taste
Soup Base
1 tbsp olive oil
1 small onion, finely chopped
1 medium carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
½ cup tiny pasta (orzo, acini di pepe, or pastina)
3 cups fresh leafy greens (spinach, kale, or escarole), roughly chopped
Juice of 1 fresh lemon
Salt & pepper, to taste
Garnish
Extra fresh dill or parsley
Lemon wedges
Grated Parmesan or feta (optional)
Instructions
1. Make the Meatballs
In a bowl, combine ground meat, rice/breadcrumbs, egg, parsley, dill, garlic, Parmesan, salt, and pepper.
Mix gently until combined.
Roll into small bite-sized meatballs (about 1 inch).
2. Prepare the Soup Base
Heat olive oil in a large pot over medium heat.
Sauté onion, carrot, and celery for 5 minutes until softened.
Add garlic and cook 1 more minute.
3. Cook Meatballs in Broth
Add broth and bring to a simmer.
Gently drop in meatballs.
Simmer 15–18 minutes, until meatballs are cooked through.
4. Add Pasta & Greens
Stir in tiny pasta and cook according to package (usually 6–8 minutes).
Add leafy greens in the last 2 minutes of cooking.
5. Finish with Lemon
Stir in fresh lemon juice.
Taste and adjust seasoning with salt and pepper.
6. Serve
Ladle soup into bowls.
Garnish with fresh dill/parsley, a squeeze of lemon, and optional cheese.
Notes & Tips
Traditional Twist: For a creamier version, whisk 1 egg + 1 egg yolk with lemon juice, temper with hot broth, then stir in (Avgolemono style).
Make Ahead: Cook meatballs separately; add to broth when reheating.
Low-Carb Option: Skip pasta and add more leafy greens or zucchini noodles.
Extra Flavor: Add a pinch of oregano or a bay leaf while simmering.
❓ Frequently asked questions FAQ
Q: Can I make the meatballs gluten-free?
Yes — use cooked rice or almond flour instead of breadcrumbs.
Q: Can I freeze this soup?
Yes, but freeze without pasta (pasta gets mushy). Add fresh pasta when reheating.
Q: Which leafy greens work best?
Spinach for tenderness, kale for hearty texture, or escarole for a more traditional Greek flavor.
Nutritional Information
Calories: ~340
Protein: 26g
Carbs: 28g
Fiber: 6g
Fat: 12g
Sugar: 5g