Why You’ll Love This Recipe

This Turkey Meatball Soup is a wonderful combination of lean turkey meatballs, aromatic vegetables, and flavorful chicken stock, making it a healthy yet satisfying dish. The addition of orzo pasta and spinach not only adds texture but also brings in extra nutrition and flavor. This recipe is easy to make, filling, and perfect for any season, offering comfort with every spoonful.

Ingredients

For the meatballs:

2 slices white bread or 1 soft dinner roll (about 3 inches across), left out overnight
1/4 cup (60 ml) whole or reduced-fat milk
1 large egg
1/4 cup (32g) grated Parmesan cheese
1 pound ground turkey, preferably dark meat or at least 85% lean
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

For the soup:

2 tablespoons olive oil
2 stalks celery, halved lengthwise and thinly sliced
3 medium carrots, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 cups (2000 ml) chicken stock
1/2 cup (70g) orzo pasta
8 loosely packed cups (5 ounces) baby spinach, with any long stems removed
1 cup (128g) grated Parmesan, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the meatballs:
- Tear the bread into small pieces and place in a bowl. Add the milk and let the bread soak until it becomes soft and mushy, about 5 minutes.
- In a large bowl, combine the soaked bread mixture, egg, Parmesan cheese, ground turkey, salt, pepper, and parsley. Mix gently with your hands until well combined, being careful not to overwork the meat.
- Form the mixture into 1-inch meatballs and set aside on a plate.
Cook the meatballs:
- Heat the olive oil in a large pot over medium-high heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides, about 5 minutes. Once browned, remove the meatballs from the pot and set them aside.
Prepare the soup:
- In the same pot, add 2 tablespoons of olive oil and heat over medium heat. Add the celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Pour in the chicken stock and bring to a simmer. Once simmering, return the meatballs to the pot, along with the orzo pasta. Simmer for 10-12 minutes, or until the orzo is tender and the meatballs are fully cooked through.
Add the spinach:
- Stir in the spinach and cook for another 2-3 minutes, until wilted.
Serve:
- Ladle the soup into bowls and top with grated Parmesan cheese. Serve immediately.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Variations

Vegetarian: You can omit the turkey meatballs and use plant-based meatballs for a vegetarian option.
Pasta alternatives: Swap the orzo for other small pasta shapes like ditalini or tiny shells.
Greens: Feel free to swap the spinach for other greens, like kale or Swiss chard, if preferred.
Add more vegetables: Add more vegetables such as zucchini, potatoes, or peas to bulk up the soup and add more variety.

Storage/Reheating

This Turkey Meatball Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat until heated through. If you plan to store leftovers, it’s best to store the soup and meatballs separately from the pasta to avoid the orzo soaking up too much broth.

You can also freeze the soup for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it on the stove. Note that the texture of the orzo may change slightly after freezing.

FAQs

1. Can I use ground chicken instead of turkey for the meatballs?

Yes, ground chicken can be used as a substitute for turkey, though turkey tends to have a slightly richer flavor.

2. Can I make the meatballs ahead of time?

Absolutely! You can make the meatballs a day ahead and store them in the refrigerator until you’re ready to cook the soup.

3. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works just as well as fresh. Just be sure to thaw and drain it before adding it to the soup.

4. Can I make this soup in a slow cooker?

Yes! To make this in a slow cooker, brown the meatballs and sauté the vegetables, then add everything to the slow cooker along with the chicken stock. Cook on low for 4-6 hours or high for 2-3 hours, adding the spinach in the last 30 minutes.

5. Can I use homemade chicken stock instead of store-bought?

Yes, homemade chicken stock will work wonderfully in this recipe and add even more flavor to the soup.

6. Can I add more spices to the meatballs?

Feel free to add any additional spices or herbs to the meatballs, such as garlic powder, onion powder, or thyme, to customize the flavor to your liking.

7. Can I use a different type of pasta?

Yes, if you don’t have orzo, you can use any small pasta like elbow macaroni, small shells, or ditalini. Just be sure to adjust the cooking time as needed.

8. How can I make the soup spicier?

Add a pinch of red pepper flakes or a diced jalapeño to the soup base to give it some heat.

9. Can I freeze the meatballs separately?

Yes, you can freeze the cooked meatballs separately from the soup. Place them in a single layer on a baking sheet, freeze until solid, then store them in an airtight container or bag for up to 3 months.

10. Can I serve this soup with bread?

Yes, this soup pairs wonderfully with crusty bread or a warm baguette for dipping.

Conclusion

This Turkey Meatball Soup with Spinach and Orzo is a perfect combination of comfort and nutrition. With flavorful turkey meatballs, fresh vegetables, orzo pasta, and spinach in a savory broth, this soup is sure to become a family favorite. It’s easy to make, delicious, and packed with everything you need in a hearty meal. Whether you’re looking for a cozy dinner or a meal to share with loved ones, this recipe checks all the boxes.

Turkey Meatball Soup with Spinach and Orzo

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Author: Julia
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Turkey Meatball Soup with Spinach and Orzo is a hearty, comforting meal, featuring flavorful turkey meatballs, orzo pasta, and fresh spinach in a savory broth. It’s an easy-to-make dish that’s perfect for cozy dinners or meal prep!

Instructions

Make the meatballs:
- Tear the bread into small pieces and place in a bowl. Add the milk and let the bread soak until soft and mushy, about 5 minutes.
- In a large bowl, combine the soaked bread, egg, Parmesan cheese, ground turkey, salt, pepper, and parsley. Mix gently until well combined.
- Form the mixture into 1-inch meatballs and set them aside.
Cook the meatballs:
- Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs and set aside.
Prepare the soup:
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the celery, carrots, salt, and pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Pour in the chicken stock and bring to a simmer. Add the meatballs back to the pot, along with the orzo pasta. Simmer for 10-12 minutes, until the orzo is tender and meatballs are cooked through.
Add the spinach:
- Stir in the spinach and cook for another 2-3 minutes, until wilted.
Serve:
- Ladle the soup into bowls, top with grated Parmesan cheese, and serve immediately.

Notes

For a vegetarian option, omit the turkey meatballs and use plant-based meatballs.
Swap orzo for other small pasta like ditalini or tiny shells.
If preferred, substitute spinach for other greens like kale or Swiss chard.
You can add extra vegetables like zucchini, potatoes, or peas for variety.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American