Creamy Tomato Orzo Soup with Mini Turkey Meatballs Recipe

Introduction

This creamy tomato orzo soup with mini turkey meatballs is a comforting and healthy meal perfect for chilly evenings. Packed with protein, veggies, and a rich coconut milk tomato broth, it’s like a warm hug in a bowl. Easy to make and versatile, it’s sure to become a family favorite.

Ingredients

• For the mini turkey meatballs:
• 1 pound 93% lean ground turkey
• ⅓ cup breadcrumbs
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 2 tablespoons basil pesto (optional but recommended)
• Salt and freshly ground pepper, to taste
• 1 tablespoon olive oil, for cooking
• For the soup:
• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 large carrot, sliced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can light coconut milk
• 4 cups low sodium chicken broth
• 1 teaspoon Italian seasoning
• 6 ounces uncooked orzo (about 1 cup)
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• For mix-ins and serving:
• 2-3 cups organic spinach
• Fresh shredded parmesan cheese (optional)
• Extra basil pesto (optional)

Instructions

1. Step 1: In a large bowl, combine the ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, basil pesto, salt, and pepper. Mix well and roll into 40-45 mini meatballs about ½ inch in size.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 5-6 minutes per batch, turning to brown all sides. They don’t need to be fully cooked. Remove meatballs and set aside.
3. Step 3: In a large pot, heat ½ tablespoon olive oil over medium heat. Add minced garlic, diced onion, and sliced carrot. Sauté for 3-5 minutes until the onion and carrots soften.
4. Step 4: Add crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt, and pepper to the pot. Stir well and carefully add the browned meatballs back in.
5. Step 5: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until the orzo is tender and meatballs are fully cooked.
6. Step 6: Stir in the spinach and cook for 1 minute or until wilted. Taste and adjust seasonings if needed.
7. Step 7: Serve immediately with extra basil pesto, parmesan cheese, crackers, or garlic bread, if desired.

Tips & Variations

• Use gluten free orzo and breadcrumbs to make this soup gluten free.
• For a vegetarian version, omit meatballs and add rinsed chickpeas instead, using vegetable broth in place of chicken broth.
• Swap orzo for your favorite small pasta shape like elbows or ditalini for a fun twist.
• If short on time, brown the ground turkey fully seasoned with the spices instead of rolling meatballs, then add it directly to the soup.
• Make meatballs ahead and store them in the fridge for 1-2 days, then add to the soup just before serving.
• Try making this soup in a slow cooker by browning meatballs first, then cooking all ingredients except orzo and spinach on low for 6-7 hours or high for 3-4 hours. Add orzo and spinach at the end and cook until pasta is tender.

Storage

Store cooled soup in an airtight container in the refrigerator for 3-5 days. Reheat gently in the microwave or on the stovetop. The soup can also be frozen for up to 3 months; thaw overnight in the fridge and reheat before serving. Note that orzo may absorb some liquid upon standing, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of ground meat for the meatballs?

Yes, you can substitute ground chicken, beef, or pork if preferred. Adjust cooking times as needed to ensure the meatballs are cooked through.

Is light coconut milk necessary, or can I use cream or milk instead?

Light coconut milk adds a subtle sweetness and creaminess while keeping the soup dairy-free. You can substitute with heavy cream or regular milk, but the flavor and texture may differ slightly.

Creamy Tomato Orzo Soup with Mini Turkey Meatballs Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Deliciously creamy orzo tomato soup featuring protein-packed mini turkey meatballs simmered in a flavorful coconut milk and crushed tomato broth. This comforting and healthy soup includes vegetables like spinach and carrots, making it a perfect easy weeknight dinner filled with wholesome ingredients and cozy flavors.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mini Turkey Meatballs:

• 1 pound 93% lean ground turkey
• ⅓ cup breadcrumbs
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 2 tablespoons basil pesto (optional but recommended)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for cooking)

For the Soup:

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 large carrot, sliced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can light coconut milk
• 4 cups low sodium chicken broth
• 1 teaspoon Italian seasoning
• 6 ounces uncooked orzo (about 1 cup)
• ½ teaspoon salt
• Freshly ground black pepper, to taste

Mix-ins:

• 2–3 cups organic spinach

For Serving:

• Fresh shredded parmesan cheese
• Extra basil pesto
• Optional: crackers or homemade garlic bread

Instructions

1. Make the Mini Meatballs: In a large bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, basil pesto, salt, and pepper using your hands. Mix until well combined, then roll the mixture into approximately 40-45 mini meatballs about ½ inch in size.
2. Brown the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in batches and brown on all sides, about 5-6 minutes per batch. They do not need to be fully cooked as they will finish cooking in the soup. Transfer browned meatballs to a plate and set aside.
3. Sauté Vegetables: In a large pot, heat ½ tablespoon olive oil over medium heat. Add minced garlic, diced onion, and sliced carrot. Sauté for 3-5 minutes, until the onions and carrots begin to soften.
4. Combine Soup Ingredients: Stir in crushed tomatoes, light coconut milk, chicken broth, Italian seasoning, uncooked orzo, salt, and pepper. Mix well to combine.
5. Add Meatballs and Simmer: Carefully add browned mini meatballs back into the pot. Bring the soup to a boil, then reduce heat to low and let simmer for 15-20 minutes, stirring occasionally, until the orzo is tender and meatballs are cooked through.
6. Wilt the Spinach: Stir in 2-3 cups of fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.
7. Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve immediately with extra basil pesto swirled in, fresh shredded parmesan cheese, crackers, and/or homemade garlic bread on the side.

Notes

• To make this gluten free, substitute gluten free orzo and gluten free breadcrumbs, or replace the orzo with rice.
• For a vegetarian version, omit the meatballs and add canned chickpeas; use vegetable broth instead of chicken broth.
• You can swap the orzo for other small pasta shapes like elbows or spaghetti-o’s.
• For a quicker version, skip rolling meatballs and brown ground turkey fully in the skillet, then proceed with the recipe.
• This soup can be made in a slow cooker by adding browned meatballs and all ingredients (except orzo and spinach) and cooking on high 3-4 hours or low 6-7 hours, then adding orzo and spinach at the end and cooking until orzo is tender.
• Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze up to 3 months. Reheat on stovetop or microwave.

Keywords: tomato soup, orzo soup, turkey meatballs, creamy tomato soup, easy weeknight dinner, comfort food, healthy soup recipe, coconut milk soup, Italian seasoning soup