Turkey Meatball Orzo Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
263 kcal
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Course
Side Dish, Main Course, Appetizer
Turkey Meatball Orzo Soup
Description
The Turkey Meatball Orzo Soup starts with small meatballs made from ground turkey mixed with Italian bread crumbs, egg, garlic, dried oregano and basil, chili flakes, fresh parsley, Parmesan cheese, salt, and pepper. The meatballs are gently combined to maintain tenderness and baked until golden and cooked through, ensuring they hold together in the soup.
The soup is prepared by sautéing garlic, onion, and carrots until softened, then adding chicken broth and orzo pasta to cook. Once the pasta is nearly tender, the meatballs are added back to the pot along with optional baby spinach. The gentle simmer allows flavors to meld, creating a balanced and hearty meal combining tender meat, flavorful broth, and vegetables.
This soup is ideal for a filling lunch or dinner, offering a complete meal with protein, vegetables, and starch. It can be served with additional Parmesan and chopped fresh parsley for garnish, enhancing both flavor and presentation.
Maintaining the tenderness of the meatballs relies on using a panade of bread crumbs and egg which keeps them moist and cohesive. Baking the meatballs before adding to the soup prevents them from falling apart while simmering. This technique ensures texture and structural integrity in the finished soup.
Ingredients
Meatballs
- ½ cup Italian bread crumbs
- 1 egg
- 1 pound ground turkey
- 4 cloves garlic (finely minced)
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon chili flakes (red pepper flakes)
- 2 tablespoon parsley chopped, fresh
- ¼ cup Parmesan Cheese (grated)
- 2 teaspoon salt
- 1 teaspoon black pepper (ground)
Soup
- 1 teaspoon olive oil
- 3 carrot medium, thinly sliced
- 1 onion (medium, diced)
- 3 cloves garlic (finely chopped)
- ½ teaspoon salt
- 8 cups chicken broth
- ½ cup orzo pasta
- black pepper (to taste)
- 1 cup baby spinach (long stems removed, optional)
Garnish
- 6 tablespoon Parmesan Cheese (grated, for serving)
- parsley (fresh, for garnish)
Instructions
Prepare the Turkey Meatballs
- Preheat oven to 375°F. Line a baking sheet with edges with parchment paper, foil, or grease the pan.
- In a large bowl, add in all of the meatball ingredients. Gently mix until just evenly combined. Do not over mix or the meatballs will be tough.
- Measure ½ tablespoon of the turkey and gently roll into small meatballs. Place each meatball on the prepared baking sheet spaced apart. The meatballs will shrink slightly while cooking so they can be fairly close together. Repeat with remaining meat until all meatballs are shaped.
- Bake the meatballs until cooked through and golden brown, 8 to 10 minutes. Remove from oven and set aside while you prepare the soup.
Prepare the Soup
- In a large soup pot or Dutch oven heat olive oil over medium heat. Add in the garlic, onion, carrots and ½ teaspoon of salt. Sauté until vegetables have softened slightly, about 3 minutes, stirring occasionally.
- Add in the chicken broth. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium high and add in the orzo and cooked meatballs.
- Cook for 7 minutes or according to orzo pasta package instructions. Turn off heat once the pasta is cooked through. Season to taste with salt and pepper.
- Optional: Add spinach and stir into the soup until wilted, about 1 minute.
- Serve soup topped with fresh grated parmesan cheese, fresh chopped parsley and crusty bread to dip. Enjoy!
Notes
- The mixture of bread crumbs and egg creates a panade that helps the turkey meatballs remain tender, moist, and hold their shape.
- Baking the meatballs before adding them to the soup prevents crumbling and preserves texture.
- Use fresh parsley and Parmesan garnish for added flavor and presentation when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 2407mg | 100% |
| Potassium | 722mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5844IU | 117% |
| Vitamin C | 29mg | 32% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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