Creamy Tomato Orzo Soup with Mini Turkey Meatballs Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Combine Soup Ingredients: Stir in crushed tomatoes, light coconut milk, chicken broth, Italian seasoning, uncooked orzo, salt, and pepper. Mix well to combine.
- 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.
- Wilt the Spinach: Stir in 2-3 cups of fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.
- 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
