For this first post of 2026, I decided to go with a Greek-inspired meatball soup. It’s been almost 15 years since we spent the holidays in Greece and yet we all still recall that time with vivid memories and fond recollections. That’s probably why every recipe we find that is even remotely Greek goes into our “make this soon!” category.
Diverging from traditional Greek avgolemono soup, this one is made with meatballs in place of chicken. Ground salmon meat is substituted for the more traditional ground beef and pork usually found in meatballs as well. Delicate and mild, salmon excellently complements the robust flavors of dill, feta, and lemon found in this dish. It’s a filling, warming, and nourishing way to get us through these early days of Winter 2026!
Lemon Orzo Soup with Salmon-Feta Meatballs
Lemon Orzo Soup with Salmon-Feta Meatballs (adapted from sitkasalmonshares.com) Total Time Required: 1 hour 15 minutes, Prep Time: 1 hour Makes: 4 servings
Ingredients:
- 1 pound ground salmon burger
- 1 cup finely chopped yellow onion, divided
- 3/4 cup dried bread crumbs or panko
- 1/2 cup crumbled feta
- 1 large egg, beaten
- 3 tablespoons chopped fresh dill, divided
- kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1 quart chicken stock
- 1 bay leaf
- 2 medium carrots, peeled and cut into ¼-inch cubes (about 1 cup)
- 1/2 cup dried orzo
- 2 tablespoons freshly squeezed lemon juice
Directions:
To make the meatballs, place the burger meat in a fine-meshed sieve and gently press to remove any excess liquid. In a large bowl, combine the salmon, 1/2 cup of the onion, the bread crumbs, feta, egg, 2 tablespoons of the chopped dill, 1 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. Cover and refrigerate the mixture for about 15 minutes, or until it is firm enough to roll.
Combine the ingredients for the meatballs.
Form the mixture into 24 balls, each about 1-1/2 inches in diameter. Arrange the meatballs on a baking sheet and generously mist them with cooking spray. Broil them on high, turning after 4 minutes, then broil for another 3 minutes, until they are golden & crisp. Transfer the meatballs to a baking sheet or plate and season with salt.
Form and cook the meatballs.
In a medium Dutch oven, heat the oil over medium until it is shimmering. Add the remaining 1/2 cup onion and the garlic and cook, stirring frequently, until they are fragrant and softened, about 3 minutes.
Cook the onion and garlic in the oil.
Add the chicken stock and bay leaf and season with salt and pepper. Bring the broth to a boil.
Add the broth and bay leaf and bring the mixture to a boil.
Add the carrots and orzo to the soup. Reduce the heat to medium and cook until the carrots are tender but still firm and the orzo is al dente, about 8 minutes.
Add the carrots and orzo to the soup.
Reduce the heat to low and add the meatballs to the broth. Cook until just warmed through, about 2 minutes.
Add the cooked meatballs to the soup.
When ready to serve, stir in the lemon juice and remaining chopped dill. Taste and season with salt and pepper. Serve with sour cream, if desired.
Serve the soup with sour cream and fresh dill.
Salmon works well in this Greek style soup! ~Linda
Lemon Orzo Soup with Salmon-Feta Meatballs (adapted from sitkasalmonshares.com) Total Time Required: 1 hour 15 minutes, Prep Time: 1 hour Makes: 4 servings
Ingredients:
- 1 pound ground salmon burger
- 1 cup finely chopped yellow onion, divided
- 3/4 cup dried bread crumbs or panko
- 1/2 cup crumbled feta
- 1 large egg, beaten
- 3 tablespoons chopped fresh dill, divided
- kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1 quart chicken stock
- 1 bay leaf
- 2 medium carrots, peeled and cut into ¼-inch cubes (about 1 cup)
- 1/2 cup dried orzo
- 2 tablespoons freshly squeezed lemon juice
Directions:
To make the meatballs, place the burger meat in a fine-meshed sieve and gently press to remove any excess liquid. In a large bowl, combine the salmon, 1/2 cup of the onion, the bread crumbs, feta, egg, 2 tablespoons of the chopped dill, 1 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. Cover and refrigerate the mixture for about 15 minutes, or until it is firm enough to roll. Form the mixture into 24 balls, each about 1-1/2 inches in diameter.
Arrange the meatballs on a baking sheet and generously mist them with cooking spray. Broil them on high, turning after 4 minutes, then broil for another 3 minutes, until they are golden & crisp. Transfer the meatballs to a baking sheet or plate and season with salt.
In a medium Dutch oven, heat the oil over medium until it is shimmering. Add the remaining 1/2 cup onion and the garlic and cook, stirring frequently, until they are fragrant and softened, about 3 minutes. Add the chicken stock and bay leaf and season with salt and pepper. Bring the broth to a boil and add the carrots and orzo. Reduce the heat to medium and cook until the carrots are tender but still firm and the orzo is al dente, about 8 minutes.
Reduce the heat to low and add the meatballs to the broth. Cook until just warmed through, about 2 minutes. When ready to serve, stir in the lemon juice and remaining chopped dill. Taste and season with salt and pepper. Serve with sour cream, if desired.