Name: Italian Meatball Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef or ground turkey; 1/2 cup breadcrumbs; 1 egg; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 onion, finely chopped; 2 carrots, peeled and diced; 2 stalks celery, diced; 1 can (14.5 oz) diced tomatoes; 6 cups chicken or beef broth; 3/4 cup orzo pasta; 2 cups fresh spinach or kale; 1 tsp Italian seasoning; Salt and black pepper, to taste; 2 tbsp olive oil

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Short Description

Italian Meatball Orzo Soup is a hearty and wholesome meal made with juicy meatballs, tender orzo pasta, and a medley of vegetables simmered in a flavorful broth. This comforting soup is a perfect balance of protein, carbs, and vegetables, ideal for family dinners or cozy nights in.

Why You’ll Love This Recipe

This soup offers the richness of traditional Italian meatballs paired with the lightness of orzo and vegetables. It’s quick to make, deeply satisfying, and easy to store or reheat. The recipe is also highly customizable, allowing you to swap ingredients based on availability or preference. Whether you’re feeding kids or adults, this soup is always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef or ground turkey
Breadcrumbs
Egg
Parmesan cheese
Fresh garlic, minced
Onion, finely chopped
Carrots, peeled and diced
Celery, diced
Canned diced tomatoes
Chicken or beef broth
Orzo pasta
Fresh spinach or kale
Italian seasoning
Salt and black pepper
Olive oil

Directions

In a large bowl, mix the ground meat, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Form small meatballs and set aside.
In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened.
Add diced tomatoes and broth. Bring to a boil.
Carefully drop the meatballs into the simmering soup. Reduce heat and cook for 10–12 minutes.
Stir in the orzo and cook until tender, about 8–10 minutes.
Add spinach or kale and simmer for 2–3 minutes until wilted.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Servings and timing

This recipe yields approximately 6 servings. Preparation takes about 15 minutes, with a cook time of 30 minutes, for a total of 45 minutes from start to finish.

Variations

Use ground chicken or plant-based meat alternatives for a different protein profile.
Add a splash of lemon juice for brightness.
Swap orzo with other small pasta like ditalini or acini di pepe.
For a spicier version, include a pinch of red pepper flakes or use spicy Italian sausage meatballs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup on the stovetop over medium heat until heated through, adding a splash of broth or water if needed.
This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of meat is best for the meatballs?

Ground beef or a beef-pork blend provides rich flavor, but ground turkey or chicken works for a leaner option.

Can I make this soup gluten-free?

Yes, use gluten-free breadcrumbs and substitute orzo with gluten-free pasta or rice.

Can I use frozen vegetables?

Absolutely. Frozen carrots, spinach, or a vegetable medley can be added directly to the soup.

How do I keep meatballs from falling apart?

Ensure the meatball mixture has enough binding from egg and breadcrumbs, and handle them gently.

Can I cook the meatballs separately?

Yes, browning them in a skillet before adding to the soup adds extra flavor and texture.

Can I make this in a slow cooker?

Yes. Brown the meatballs and vegetables first, then combine all ingredients (except orzo and spinach) in the slow cooker and cook on low for 6 hours. Add orzo and greens during the last 30 minutes.

Can I use other pasta?

Small pasta shapes like ditalini or even couscous can be used instead of orzo.

Is this soup kid-friendly?

Yes. The mild flavors and small pasta make it a great option for children.

Can I double the recipe?

Yes, this recipe scales well. Use a larger pot and double all ingredients.

What herbs can I add?

Fresh parsley, basil, or thyme work well. Garnish with fresh herbs before serving.

Conclusion

Italian Meatball Orzo Soup is a cozy, nourishing meal that’s perfect for any season. Easy to make and loved by all ages, this soup deserves a spot in your weekly dinner rotation. It combines the best of Italian comfort food into one satisfying bowl.

Italian Meatball Orzo Soup

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Italian Meatball Orzo Soup is a cozy, hearty soup featuring juicy meatballs, tender orzo, and vegetables in a savory broth. Perfect for family meals or cold evenings.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Halal

Instructions

In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Mix well and form into small meatballs. Set aside.
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes.
Add diced tomatoes and broth. Bring to a boil.
Carefully drop the meatballs into the boiling soup. Reduce heat and simmer for 10–12 minutes until meatballs are cooked through.
Stir in orzo pasta and cook for 8–10 minutes until tender.
Add spinach or kale and simmer for another 2–3 minutes until wilted.
Season with additional salt and pepper to taste. Serve hot.