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.
My life is all about soup, slow cookers, and easy dinners lately. Ben’s job is busier than ever and he’s home for dinner two nights a week, if we’re lucky. Soup is the perfect solution because it can easily be kept warm or reheated when he gets home. Not only that, but it’s typically also a healthy option.
This soup comes together in about 30 minutes thanks to frozen chicken meatballs. They’re flavorful, and you can use them in soups, stir-fry dinners and sheet pan meals. I think they’re the perfect addition to this cozy, healthy soup. This meatball soup with orzo is fabulous reheated the next day, too!
More healthy soup ideas
- 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!)
- Instant Pot Chicken Noodle Soup
- Lemon Chicken Orzo Soup
- Homemade Vegetable Soup Recipe
- Instant Pot Minestrone Soup Recipe
Easy Meatball Soup with Orzo (healthy!)
Ingredients
- 1 tablespoon olive oil
- 3/4 cup diced onion (1 small yellow onion)
- 1 cup diced carrot (about 4 small carrots or 2 large)
- 1 cup diced celery (about 3 stalks)
- 18 ounces 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 added two cups)
Instructions
- 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 increase 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!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.
Really yummy. Subs we did: added 2cups of chopped baby potatoes (added during the beginning with the carrots and onions, with a little extra olive oil); grocery store didn’t have that specific meatball flavor from Al Fresco so we used a similar one. Hearty but not too heavy, healthy, and nourishing.
I’m so glad you liked this recipe, thanks for taking the time to leave a comment and a review, it means a lot!
I need a bowl of this to warm up!
I need a large bowl of this soup!
Me too! Chilly day here in Michigan.
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!
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 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!