Description
This Italian Meatball Orzo Soup is a heartwarming dish that perfectly combines comfort and flavor in one bowl.
Ingredients
Scale
- 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