Italian Meatball Orzo Soup is a heartwarming dish that perfectly combines comfort and flavor in one bowl. This easy one-pot meal features tender Italian-style meatballs complemented by the familiar texture of orzo pasta, creating a delightful medley of tastes that tantalizes the taste buds. The enticing aroma as it simmers on the stovetop fills your kitchen with warmth, making it an irresistible choice for family dinners or cozy nights in.
What sets this recipe apart is not just its hearty ingredients but also its simplicity. With minimal prep and a straightforward cooking process, you can have this nourishing soup ready in less than an hour. The addition of fresh spinach adds a healthy touch, making it a well-rounded dish that’s delicious and nutritious. Whether you’re looking to feed a crowd or simply indulge on a chilly evening, this Italian Meatball Orzo Soup will surely become a family favorite.
Why You’ll Love This Italian Meatball Orzo Soup
- Comfort Food: This soup is the ultimate comfort food, perfect for rainy days or winter nights.
- One-Pot Wonder: All ingredients cook together in one pot, making cleanup a breeze.
- Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights.
- Healthy Ingredients: Packed with veggies, lean protein, and wholesome herbs.
- Kid-Friendly: The mild flavors and fun orzo pasta make it appealing to children.
Preparation Phase & Tools to Use
To prepare for this delightful Italian Meatball Orzo Soup, start by gathering your ingredients and tools. You’ll need a large pot or Dutch oven for cooking the soup and a sturdy wooden spoon for stirring. It’s helpful to have a chopping board and a sharp knife on hand for dicing the vegetables, such as the onion, celery, and carrot.
Before you begin, make sure to wash and chop the fresh spinach and any other vegetables to streamline the cooking process. Having everything prepped in advance will allow you to focus on cooking without interruption. This simple organization ensures that your Italian Meatball Orzo Soup comes together smoothly and efficiently.
Ingredients
- 6 cups low-sodium chicken broth
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup dry orzo pasta
- 20–24 small frozen Italian-style meatballs
- 1 (14 oz) can diced tomatoes (with juice)
- 1 tablespoon olive oil
- 1 celery stalk, thinly sliced
- 1 carrot, peeled and sliced
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for topping)
Instructions
Step 1: Sauté the Aromatics
To get started with your Italian Meatball Orzo Soup, heat the olive oil in a large pot over medium heat. Add the diced onion to the pot and allow it to cook for about three minutes, stirring occasionally until it becomes soft and translucent. This process helps to release the onion’s natural sugars, enhancing the flavor of the soup. Next, stir in the minced garlic, sliced carrot, and celery. Continue cooking for an additional three to four minutes, letting the vegetables soften and meld together.
Step 2: Add the Broth and Tomatoes
Once your aromatics are fragrant and tender, it’s time to elevate the flavors further. Pour in the low-sodium chicken broth and the can of diced tomatoes, along with their juices. Stir well to combine all the ingredients, and bring the mixture to a rolling boil. The broth will act as the heart of your soup, providing richness and a comforting base for the meatballs and orzo to flourish.
Step 3: Incorporate Orzo and Meatballs
Now it’s time to add the star ingredients—dry orzo pasta and frozen Italian-style meatballs. Stir these into the bubbling broth, along with the dried oregano, basil, salt, and pepper to taste. Allow the soup to simmer uncovered for about 12 to 15 minutes. This simmering phase is crucial, as it lets the orzo cook until tender while the meatballs heat through, allowing all the flavors to blend beautifully.
Step 4: Final Touch with Spinach
With the orzo perfectly cooked, stir in the freshly chopped spinach. It will wilt down in just 1 to 2 minutes, adding a vibrant green color and a nutritious boost to the soup. Make sure to mix everything well so that the spinach is evenly distributed. Once the spinach has wilted, your Italian Meatball Orzo Soup is ready to be served!
Variations
- Protein: Substitute the frozen meatballs with homemade meatballs or a different protein like shredded rotisserie chicken.
- Vegetables: Feel free to add diced zucchini, bell peppers, or peas for added nutrition and flavor.
- Spices: Add a pinch of red pepper flakes for heat, or opt for Italian seasoning to enhance the Italian flavor profile.
Cooking Notes
- For a heartier meal, consider adding another cup of orzo pasta.
- Ensure the meatballs are fully cooked according to package instructions, especially if using larger ones.
- You can make this soup a day ahead; the flavors will deepen. However, be aware that the orzo will continue to absorb the broth.
- Reheat gently on the stovetop, adding more broth if necessary to reach desired consistency.
Serving Suggestions
- Serve the soup with crunchy garlic bread or a fresh salad for a balanced meal.
- Garnish each bowl with fresh parsley and a sprinkle of grated Parmesan cheese for additional flavor.
Tips
- To make cooking even easier, consider prepping your vegetables ahead of time.
- Taste the soup before serving to adjust seasoning if needed, adding more salt or pepper as desired.
- Don’t skip the fresh parsley; it adds a burst of freshness and color.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 300 calories per serving
- Protein: 18 grams
- Sodium: 600 mg
FAQs
Can I use fresh meatballs instead of frozen?
Yes, you can! Just cook them in the pot for longer before adding the broth.
Can I make this soup ahead of time?
Absolutely! It can be prepared in advance, and the flavors will meld together beautifully in the fridge.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well! Just omit the orzo if you plan to freeze it, as pasta can become mushy upon reheating.
Conclusion
This Italian Meatball Orzo Soup is more than just a delicious meal; it’s a bowl of comfort that brings warmth and nourishment to any table. With its engaging flavors and effortless cooking process, it’s bound to become a go-to recipe for your family. Whether you enjoy it as a quick weeknight dinner or as a make-ahead dish, each spoonful is a reminder of the joy that cooking and sharing meals can bring. We encourage you to try this recipe, share your thoughts, and explore your own variations to make it uniquely yours. Happy cooking!
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Italian Meatball Orzo Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Italian Meatball Orzo Soup is a heartwarming dish that perfectly combines comfort and flavor in one bowl.
Ingredients
- 6 cups low-sodium chicken broth
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup dry orzo pasta
- 20–24 small frozen Italian-style meatballs
- 1 (14 oz) can diced tomatoes (with juice)
- 1 tablespoon olive oil
- 1 celery stalk, thinly sliced
- 1 carrot, peeled and sliced
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for topping)
Instructions
- To get started with your Italian Meatball Orzo Soup, heat the olive oil in a large pot over medium heat. Add the diced onion to the pot and allow it to cook for about three minutes, stirring occasionally until it becomes soft and translucent.
- Pour in the low-sodium chicken broth and the can of diced tomatoes, along with their juices. Stir well to combine all the ingredients, and bring the mixture to a rolling boil.
- Stir in the dry orzo pasta and frozen Italian-style meatballs. Allow the soup to simmer uncovered for about 12 to 15 minutes.
- Stir in the freshly chopped spinach. It will wilt down in just 1 to 2 minutes, adding a vibrant green color and a nutritious boost to the soup.
Notes
You can make this soup a day ahead; the flavors will deepen. However, be aware that the orzo will continue to absorb the broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 600 mg
- Protein: 18 g