Meatball Soup
This easy meatball soup with orzo and vegetables will warm you on the chilliest of days! Hearty turkey meatballs make this recipe satisfying without being heavy.
Servings: 5
Ingredients
For Meatballs:
- 16 ounces ground turkey (93/7 blend)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic (minced or pressed)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon kosher salt
For Soup:
- 3 tablespoons olive oil
- 1 cup diced onion (1 medium yellow onion)
- 1 cup diced carrot (about 4 small carrots or 2 large)
- 1 cup diced celery (about 3 stalks)
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 4 cups reduced sodium chicken broth
- 2 cups water (or additional broth)
- 1 teaspoon Italian seasoning
- ½ cup uncooked orzo
- 5 ounces baby spinach (5 to 6 loosely packed cups)
Instructions
- Add all meatball ingredients to a large bowl. Mix until just combined. Form into small meatballs, about 1 inch in diameter (we use a 2 teaspoon scoop, making 34 meatballs). Place meatballs on a plate until ready to cook.16 ounces ground turkey, ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 2 cloves garlic, 1 teaspoon Worcestershire sauce, ½ teaspoon Italian seasoning, ¼ teaspoon coarse ground black pepper, ¼ teaspoon kosher salt
- When the meatballs are rolled, heat a large pot over medium-high heat.
- Add the oil. When the oil is hot, add the meatballs in a single layer. Cook without stirring until browned on the bottom, about 4 minutes. If they don’t seem like they want to move, keep cooking for another 1 to 2 minutes. Gently stir or flip the meatballs and continue to cook for 4 to 5 minutes or until browned on all sides. They don’t have to be fully cooked. Remove meatballs from pot.3 tablespoons olive oil
- To the same pot, add onions, carrots, celery, salt and pepper, and cook, stirring frequently, until onions are translucent, 4 to 5 minutes.1 cup diced onion, 1 cup diced carrot, 1 cup diced celery, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Add broth, water, Italian seasoning, and meatballs and increase heat to high to bring the soup to a boil.4 cups reduced sodium chicken broth, 2 cups water, 1 teaspoon Italian seasoning
- Once the soup is boiling, add orzo, lowering heat to maintain a simmer, for 9 to 11 minutes, or as directed on package, until pasta is al dente.½ cup uncooked orzo
- If the spinach leaves are large, roughly chop them. Add spinach to the soup and stir until spinach is wilted, about 2 minutes.5 ounces baby spinach
- Add water or more broth as necessary after pasta is cooked to thin soup to desired consistency. Check the seasoning, and add more salt or pepper, if needed.
- Serve immediately.
Video
Notes
- Ground turkey: If you prefer, you can make the meatballs with lean ground beef. Ground chicken works, too, but tends to be softer. I'd advise browning those in a nonstick pan to make sure they don't fall apart.
- Meatball shortcut: Skip making your own meatballs and instead use your favorite store-bought fully-cooked meatballs (14 to 18 ounce package). Add them to the soup with the broth, after you sauté the vegetables. If meatballs are frozen, you don’t need to thaw them.
- Using kale: You could substitute baby kale for the spinach. If you use mature kale, it will take longer to cook. Chop it into small pieces, and add it to the soup when it comes to a boil, before you add the orzo. Bring the soup back to a boil before adding orzo.
Nutrition
Serving: 1.5cups | Calories: 379kcal | Carbohydrates: 27g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 679mg | Potassium: 775mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7149IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 3mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.