Description
Italian Meatball Orzo Soup is a cozy, hearty soup featuring juicy meatballs, tender orzo, and vegetables in a savory broth. Perfect for family meals or cold evenings.
Ingredients
Units
Scale
- 1 lb ground beef or ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or beef broth
- 3/4 cup orzo pasta
- 2 cups fresh spinach or kale
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Mix well and form into small meatballs. Set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add diced tomatoes and broth. Bring to a boil.
- Carefully drop the meatballs into the boiling soup. Reduce heat and simmer for 10–12 minutes until meatballs are cooked through.
- Stir in orzo pasta and cook for 8–10 minutes until tender.
- Add spinach or kale and simmer for another 2–3 minutes until wilted.
- Season with additional salt and pepper to taste. Serve hot.
Notes
- Use ground chicken or plant-based meat for variation.
- Swap orzo with other small pasta types.
- Add red pepper flakes for a spicy kick.
- Freezes well for up to 2 months.
- Garnish with fresh herbs like parsley or basil for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg