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Turkey Meatball Orzo Soup

Turkey Meatball Orzo Soup is the perfect family weeknight dinner. This hearty and healthy meal comes together in just 30 minutes! This soup is a healthier take on the classic Italian wedding soup. A quick and easy hearty soup for any night of the week that the whole family will love. The recipe comes together in 30 minutes, but still tastes rich and full of flavor, thanks to the heartiness of the vegetables and tender meatballs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 263 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Italian , American

Ingredients

Meatballs
  • ½ cup Italian bread crumbs
  • 1 egg
  • 1 pound ground turkey
  • 4 cloves garlic (finely minced)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon chili flakes (red pepper flakes)
  • 2 tablespoon fresh parsley (chopped)
  • ¼ cup Parmesan Cheese (grated)
  • 2 teaspoon salt
  • 1 teaspoon black pepper (ground)
Soup
  • 1 teaspoon olive oil
  • 3 carrots (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
    Cup of Yum
  1. Preheat oven to 375°F. Line a baking sheet with edges with parchment paper, foil, or grease the pan.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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.
  4. Optional: Add spinach and stir into the soup until wilted, about 1 minute.
  5. Serve soup topped with fresh grated parmesan cheese, fresh chopped parsley and crusty bread to dip. Enjoy!

Notes

  • The Secret to tender Meatballs: the ground turkey stays incredibly tender and moist from the combination of bread crumbs and egg. The proteins get coated in a starchy paste when the egg and bread mixes together. The paste sets into a gel when cooked, it is referred to as a panade which is what helps keep the moist in the meatballs and their shape intact so they won't crumble or fall apart when added into the soup.

Nutrition Information

Calories 263kcal (13%) Carbohydrates 24g (8%) Protein 27g (54%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 75mg (25%) Sodium 2407mg (100%) Potassium 722mg (21%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5844IU (117%) Vitamin C 29mg (32%) Calcium 187mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 263

% 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.