Italian Meatball & Orzo Soup Recipe

Introduction

This Italian Meatball & Orzo Soup is a comforting and hearty bowl perfect for any day you want a warm, satisfying meal. Tender meatballs, flavorful vegetables, and delicate orzo pasta come together in a savory broth that’s easy to make and sure to please the whole family.

Ingredients

• 1 lb ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 stalks celery, diced
• 2 carrots, sliced
• 8 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1 cup orzo pasta
• 2 cups fresh spinach
• Additional Parmesan cheese for serving

Instructions

1. Step 1: In a large bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until well combined.
2. Step 2: Shape the mixture into small meatballs, about the size of a tablespoon each.
3. Step 3: In a large pot, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set aside.
4. Step 4: In the same pot, add onions, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.
5. Step 5: Pour in the chicken broth, diced tomatoes (with juice), and Italian seasoning. Bring to a simmer.
6. Step 6: Add the browned meatballs back into the pot. Simmer for 10-15 minutes until the meatballs are cooked through.
7. Step 7: Stir in the orzo pasta and cook until the orzo is al dente, about 8-10 minutes.
8. Step 8: Add the fresh spinach and stir until wilted.
9. Step 9: Taste and adjust seasoning with salt and pepper if necessary.
10. Step 10: Serve the soup hot, garnished with additional Parmesan cheese.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Use gluten-free breadcrumbs and orzo pasta to make this soup gluten-free.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Fresh herbs like basil or oregano can be added for extra flavor instead of dried Italian seasoning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the orzo from becoming mushy. This soup can also be frozen for up to 2 months, but consider cooking the orzo separately when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs in advance. Store them in the refrigerator and add them to the soup when ready to simmer.

Can I use a different type of pasta?

Orzo works best for this soup due to its small size and quick cooking time, but small pasta shapes like acini di pepe or ditalini can also be used as substitutes.

Italian Meatball & Orzo Soup Recipe

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★★★★★

4.6 from 123 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This hearty Italian Meatball & Orzo Soup combines tender homemade meatballs with flavorful vegetables, tender orzo pasta, and fresh spinach in a savory tomato and chicken broth base. Perfect for a comforting meal any day, this soup is rich in taste and easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 stalks celery, diced
• 2 carrots, sliced
• 8 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1 cup orzo pasta
• 2 cups fresh spinach
• Additional Parmesan cheese for serving

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Instructions

1. Prepare Meatball Mixture: In a large bowl, combine ground beef, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Shape Meatballs: Form the mixture into small meatballs, approximately the size of a tablespoon each, ensuring they are uniform in size for even cooking.
3. Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches to avoid overcrowding and cook until browned on all sides, about 5-7 minutes. Remove browned meatballs and set aside.
4. Sauté Vegetables: In the same pot, add chopped onion, diced celery, and sliced carrots. Sauté for 5-7 minutes until vegetables are softened and fragrant, stirring occasionally.
5. Add Broth and Tomatoes: Pour in the chicken broth and the can of diced tomatoes with their juice. Stir in dried Italian seasoning and bring the mixture to a simmer.
6. Simmer Meatballs: Return browned meatballs to the pot. Allow the soup to simmer gently for 10-15 minutes, ensuring the meatballs are fully cooked through.
7. Cook Orzo: Stir in the orzo pasta and cook for 8-10 minutes until the orzo is al dente, stirring occasionally to prevent sticking.
8. Add Spinach: Incorporate fresh spinach into the soup, stirring until wilted and evenly distributed.
9. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
10. Serve: Ladle the soup into bowls and garnish with additional grated Parmesan cheese. Serve hot for a comforting meal.

Notes

• For a lighter version, substitute ground beef with lean turkey or chicken.
• Gluten-free breadcrumbs can be used to make this recipe gluten-free.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• The soup can be reheated on the stovetop or in the microwave until hot.
• Adding a pinch of red pepper flakes can give the soup a subtle spicy kick.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian soup, meatball soup, orzo soup, comfort food, homemade meatballs, easy soup recipe