Easy Meatball Soup with Orzo (healthy!)
Posted: 10/26/2016
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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.
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.
And on those days when I don’t feel like working out? I think of the kids (I wrote that post three years ago but it still applies!). I remind myself that living a healthy lifestyle won’t only (HOPEFULLY) make my pants a little looser, but it will also do my body lots of favors that can’t be seen by the naked eye. I remind myself that personal wellness is of utmost importance so that I can be around for a long time — my family needs me. A balanced lifestyle can even contribute to breast cancer prevention, something al fresco is also passionate about. They’ve partnered with The Ellie Fund to #FightBackBetter and provide meals to breast cancer patients.
If you’re not familiar with The Ellie Fund (it’s okay, I wasn’t either!), their mission is to provide essential support services for breast cancer patients to ease the stresses of everyday life, allowing the focus to be on family, recovery and healing. 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.
PS: I’m loving all the giving-back brands are doing…what a great way to go into the Thanksgiving season! Be grateful for what you have and pass the blessings along to others!
This soup comes together in about 30 minutes thanks to al fresco’s 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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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.
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 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 Information
Serving: 1of 6, Calories: 362kcal, Carbohydrates: 44g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 50mg, Sodium: 764mg, Fiber: 8g, Sugar: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
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!
Nicole says
I need a bowl of this to warm up!
Matt @RealFoodByDad says
I need a large bowl of this soup!
Rachel Gurk says
Me too! Chilly day here in Michigan.
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!
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!!
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!