Let’s be honest: there are days when the only thing that can fix your mood is a giant, steaming bowl of carbs and broth. Recently, I had one of those days, craving a cozy, wrapped-in-a-blanket feeling, yet wanting something with a little more life than standard, heavy chicken noodle soup.
That’s when this lemony leek & chicken pastina soup (with my creative chef-y tweaks) came to the rescue. Because of course, we all know pastina is basically the universal love language of comfort food. It’s not called “Italian penicillin” for nothing! And there’s a reason Italian nonnas have been stirring pastina into brothy soups for generations.
Speaking of my chef-y tweaks, instead of boiling chicken breasts until they are stringy (we’ve all been there, no judgment), I made tiny, deeply savory roasted chicken meatballs. Because they bake on a sheet pan, they get golden on the outside, tender in the middle, and add just enough heft without weighing you down. And instead of harsh onions, I slowly melted down sweet, buttery leeks until they practically dissolved right into the soup.
But if you ask me, what actually turned the tables? The lemon.
Instead of adding a polite little squeeze at the end, I actively deglazed the pot with fresh lemon juice. Why? To pull up all those incredible flavors from the bottom, and then hit it with another squeeze right before serving. It completely cuts through the richness of the parmesan and the savory chicken stock.
This chicken pastina soup with meatballs is a comforting hug in a bowl, but one that leaves you energized rather than ready for a nap. If you are feeling under the weather, this is exactly what you need.
Why you’ll love this recipe
- Mini Meatballs: Rolling the ground chicken into tiny, 2-teaspoon-sized meatballs means you get a little piece of tender, savory chicken in every single bite.
- The “Melted” Leeks: Leeks are milder and sweeter than regular onions. When slowly sautéed, they turn incredibly silky and practically melt into the broth.
- Pastina Makes It Cozy But Not Heavy: These tiny little stars provide that satisfying, carb-y chew we all crave in a bowl of soup. But because they are so delicate, they don’t leave you feeling overly full like heavy noodles or dumplings can.
- It Reheats Beautifully: Meal preppers, rejoice! This chicken meatball soup tastes just as incredible on day two or three, as the leeks, lemon, and garlic really have time to meld together in the fridge. Plus, the pastina loves to drink up that delicious broth as it sits. (See super simple reheating trick below).
Substitutions and swaps
- Pasta: If you can’t find classic tiny pastina stars, you can easily swap in orzo, acini de pepe, pearl couscous, or even broken-up pieces of angel hair pasta.
- Meat: Ground turkey works just as beautifully as ground chicken for the mini meatballs, for a lean protein alternative.
- Leeks: If leeks are out of season, you can use two large shallots or a sweet yellow onion, finely diced.
- Broth: Because this chicken pastina soup is broth-heavy, I can’t recommend enough to use the best quality you can find. If you prefer homemade, you can absolutely follow my slow-cooker chicken stock recipe and use it here—it takes this soup to a whole new level!
- Add Greens: Feel free to stir in a large handful of fresh baby spinach or chopped kale right at the end when you add the lemon juice.
What to serve this with
- Crusty Bread: A warm, crusty baguette or sourdough slice is mandatory for soaking up that lemony broth.
- Simple Side Salad: A peppery arugula salad with a light vinaigrette pairs perfectly with the cozy soup.
- Extra Parmesan: Bring a block of Parmigiano-Reggiano and a microplane right to the table.
When should I make this
This chicken pastina soup is the ultimate sick day savior. Given that the recipe requires a little bit of hands-on time to roll the mini meatballs, it is perfect for a relaxed evening when you want your kitchen to smell amazing.
Make ahead, storage & reheating
- You can make the soup and chicken meatballs up to 4 days ahead. Store them separately in airtight containers in the refrigerator. Make the pasta the day you want to serve it.
- This soup thickens significantly as it sits because the pastina absorbs the liquid. When reheating on the stove or in the microwave, loosen it up with a splash of chicken broth or water.
- Always add a squeeze of fresh lemon juice and a pinch of salt when reheating to wake those flavors!
Common mistakes & how to avoid them
- Browning the Leeks: You want the leeks soft and translucent, not crispy and brown. Keep your heat at medium or medium-low and stir frequently. If they start to brown, drop the heat immediately.
- Dropping Raw Meatballs in Broth: Boiling raw meatballs in chicken pastina soup can make the broth cloudy and the meat soggy. Roasting them on a sheet pan first seals in their juices, gives them a great texture, and keeps your broth crystal clear.
- Soggy Leftovers: Pastina acts like a sponge and will drink up all your broth as it sits in the fridge. Be sure to follow the reheating notes. Always keep a little extra stock or water on hand for the next day!
Lemony Leek & Chicken Meatball Pastina Soup
Ingredients
For the Mini Chicken Meatballs
- 1 lb ground chicken
- 1 egg
- 1/3 cup finely grated Parmesan
- 1/3 cup fine breadcrumbs
- ½ tsp kosher salt
- ½ tsp dried oregano or ¾ tsp Italian seasoning
- Freshly cracked black pepper
- Olive oil for brushing
For the Soup
- 2 tbsp olive oil
- 3 large leeks white and light green parts only, split lengthwise, rinsed well, and sliced into thin half-moons
- 3 – 4 cloves garlic grated
- Juice of 1 lemon for deglazing
- 12 cups good-quality chicken stock or broth*
- ¾ cup pastina
- Juice of 1 lemon plus more to taste
- Kosher salt and black pepper to taste
- Freshly grated Parmesan for serving
Optional
- Handful baby spinach stirred in at the end
Directions
- Preheat oven to 425°F. Line a sheet pan with parchment and lightly brush with olive oil.
- In a bowl, gently mix the ground chicken, egg, Parmesan, breadcrumbs, salt, oregano (or Italian seasoning), and pepper just until combined. Do not overmix.
- Roll into small, 2-teaspoon-sized meatballs and place on the prepared sheet pan with space between them. Lightly brush or drizzle the tops with olive oil.
- Roast 10–12 minutes, until cooked through and lightly golden. Broil 1–2 minutes at the end if you want extra color.
- In a large pot over medium heat, add olive oil. Add the leeks with a generous pinch of salt and cook 8–10 minutes until soft and silky but not browned.
- Add the grated garlic and cook 30 seconds, just until fragrant.
- Deglaze the pot with the juice of 1 lemon, scraping up any bits from the bottom. Let it simmer for about 1 minute.
- Pour in 12 cups chicken stock or broth and bring to a gentle simmer.
- Add the pastina and cook 5–6 minutes, stirring occasionally so it doesn’t stick.
- Turn off the heat and stir in the juice of 1 lemon. Taste and season with salt and pepper as needed. Add more lemon if you want it brighter.
- Add the roasted meatballs to the pot or divide them into bowls and ladle the soup over top.
- Finish with freshly grated Parmesan and extra lemon at the table.
- Pro tip: this soup thickens as it sits because of the pastina. When reheating, loosen with a splash of broth or water and adjust lemon again before serving.
Rate & Review
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