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.

Overhead of two servings of meatball soup in white bowls on brown striped cloth.
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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.

Overhead of meatball soup in bowls.

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!

A couple of bowls filled with meatball soup.

More healthy soup ideas

Recipe

Easy Meatball Soup with Orzo (healthy!)

4.60 from 5 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
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.
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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

Serving: 1serving, Calories: 362kcal, Carbohydrates: 44g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 50mg, Sodium: 764mg, Fiber: 8g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

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4.60 from 5 votes (5 ratings without comment)

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8 Comments

  1. Abby says:

    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. 

    1. Rachel Gurk says:

      I’m so glad you liked this recipe, thanks for taking the time to leave a comment and a review, it means a lot!

  2. Nicole says:

    I need a bowl of this to warm up!

  3. Matt @RealFoodByDad says:

    I need a large bowl of this soup!

    1. Rachel Gurk says:

      Me too! Chilly day here in Michigan.

  4. Brianne @ Cupcakes & Kale Chips says:

    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!

  5. Karen @ The Food Charlatan says:

    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!!

  6. sue | theviewfromgreatisland says:

    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!