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!
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
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
