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.

 

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

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Easy Meatball Soup with Orzo (healthy!)

4.60 from 5 votes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

6 servings

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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 feeling.

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 Information

Serving: 1serving, 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.

© Author: Rachel Gurk

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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