Easy Meatball Soup with Orzo (healthy!)
This quick, healthy, easy meatball soup with whole wheat orzo and vegetables will warm you on the chilliest of days without leaving you with that heavy, over-full feeling.
I’ve teamed up with al fresco® to create this easy meatball soup recipe and to chat with you a little about staying healthy. I recently rejoined the gym after our move (and taking a little too much time off) and I feel like I’m finally getting back in a groove. The kind of groove where if I go a couple days without working out, I start to feel a little crazy.
They provide transportation to medical appointments, childcare, housekeeping, groceries and nutritious meals free of charge through their Healing Together Patient and Family Care Program which helps to relieve a patient’s burden while in treatment.
If you’re looking for more healthy soup ideas, try:
- Slow Cooker Green Enchilada Soup (only five ingredients in this baby!)
- Italian Sausage and White Bean Stew with Kale
- White Bean Soup with Pancetta and Kale
- Red Lentil Soup
- 20 Minute Turkey and Bean Soup (a reader favorite!)
Easy Meatball Soup with Orzo (healthy!)
This quick, healthy, easy meatball soup with whole wheat orzo and vegetables will warm you on the chilliest of days without leaving you with that heavy feeling.
Ingredients:
- 1 tablespoon olive oil
- 3/4 cup diced onion (one small yellow onion)
- 1 cup diced carrot (about 4 small carrots or 2 large)
- 1 cup diced celery (about 3 stalks)
- 18 ounces al fresco Caramelized Onion Chicken Meatballs (found in freezer section)
- 4 cups (packed) baby kale or spinach
- 4 cups reduced sodium chicken broth
- 1/2 cup whole wheat orzo
- Water if desired to thin (I add two cups)
Directions:
- In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook, stirring frequently, until starting to soften (3-4 minutes). Add meatballs and continue to saute until onions are translucent, 4-5 minutes.
- Add kale and stir until wilted, about 2 minutes.
- Add broth and reduce heat to high to bring to boil. Once boiling, add orzo and cook for 9 minutes or as directed on package. Add water as necessary after pasta is cooked to thin soup to desired consistency.
- Serve immediately.
Verdict: I loved this easy meatball soup — it’s filling but also healthy which I consider a win!
Husband’s take: He loves heartier soups and this one fit the bill. He took leftovers in his lunch.
Changes I would make: None are necessary but feel free to have fun with different vegetables or different types of pasta — you can kind of make this a clean out the fridge meal.
Difficulty: So easy!
This post is in partnership with al fresco. All opinions are my own – thanks for supporting Rachel Cooks by reading about brands I use and love in my own home.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
I love meatballs, and I love that this company is so committed to such a wonderful cause ~ I look for these at the supermarket this week!
That’s a good way to look at working out Rachel! My family needs me. I like it. And I like this soup too. Gimme!!
I go crazy too when I don’t work out! I love this campaign by al fresco and the work The Ellie Fund is doing, and it’s always a good reminder to take care of ourselves!
I need a large bowl of this soup!
Me too! Chilly day here in Michigan.
I need a bowl of this to warm up!