There is something incredibly comforting and soul-satisfying about a big bowl of homemade soup, and this Italian Meatball & Orzo Soup Recipe absolutely hits that spot every time. Imagine tender, flavorful meatballs nestled in a savory broth dotted with vibrant vegetables, tender orzo pasta, and fresh spinach, all coming together in a dish that feels like a warm hug on chilly days. It’s a recipe that blends simplicity with rustic Italian goodness, perfect for both a cozy family dinner or an impressive dish to share with friends. As soon as you try this soup, it will quickly become one of your favorite go-to meals for any time you crave a little extra comfort.
Ingredients You’ll Need
This Italian Meatball & Orzo Soup Recipe relies on straightforward, wholesome ingredients that are easy to find yet pack a punch in flavor and texture. Each component plays a vital role, from the juicy meatballs to the vibrant vegetables and the delicate orzo pasta making each spoonful delightfully satisfying.
- Ground beef: The hearty base for the meatballs, offering rich flavor and tenderness.
- Grated Parmesan cheese: Adds a savory, nutty depth to the meatball mixture and finishing touch when serving.
- Breadcrumbs: Help bind the meatballs and keep them tender without being dense.
- Egg: The essential binder that holds all meatball ingredients together perfectly.
- Garlic: Infuses the meatballs with that unmistakable Italian aroma and flavor.
- Fresh parsley: Brightens the meatballs with a fresh, herbal note.
- Salt and pepper: Essential for seasoning both meatballs and broth, enhancing every flavor.
- Olive oil: Adds richness and is used for browning the meatballs and sautéing vegetables.
- Onion: Provides sweetness and depth to the soup base when sautéed.
- Celery: Adds a subtle crunch and freshness to the broth.
- Carrots: Contribute a natural sweetness and vibrant color.
- Chicken broth: The flavorful liquid foundation that brings all elements together.
- Diced tomatoes: Add a pleasant acidity and body to the soup’s broth.
- Dried Italian seasoning: A blend of herbs that imparts authentic Italian flavors.
- Orzo pasta: Small, rice-shaped pasta that’s just the right size to soak up the broth.
- Fresh spinach: Adds a pop of green, nutrition, and a tender leafy texture.
- Additional Parmesan cheese: For garnishing and elevating the final dish with extra umami.
How to Make Italian Meatball & Orzo Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, plus salt and pepper in a large bowl. Mixing everything until just combined will ensure your meatballs stay tender and flavorful without becoming too dense.
Step 2: Shape the Meatballs
Take about a tablespoon of the mixture and roll it into small, uniform meatballs. Keeping them bite-sized allows them to cook evenly and makes the soup easy to enjoy with each spoonful.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium heat, then add your meatballs in batches. Browning all sides until a golden crust forms locks in the juices and adds incredible flavor. Once browned, remove the meatballs and set them aside.
Step 4: Sauté the Vegetables
In the same pot, toss in the chopped onion, diced celery, and sliced carrots. Sautéing these aromatics for 5 to 7 minutes softens the vegetables and develops a sweet, savory base for your soup.
Step 5: Add Liquids and Seasoning
Pour in the chicken broth along with the can of diced tomatoes, including the juice, and sprinkle in the dried Italian seasoning. Bringing this mixture to a gentle simmer gets your soup ready for the meatballs to join back in.
Step 6: Simmer the Meatballs
Carefully add the browned meatballs back to the pot. Let the soup simmer for 10 to 15 minutes so the meatballs cook through completely while soaking up the delicious broth flavors.
Step 7: Cook the Orzo
Stir in the orzo pasta and cook until al dente — usually 8 to 10 minutes. The orzo will soak up flavorful broth and provide a wonderful tender bite in contrast with the meatballs and vegetables.
Step 8: Add Spinach
Finally, fold in fresh spinach and stir until it wilts gently into the soup, adding a fresh, vibrant green color and a boost of nutrition.
Step 9: Taste and Adjust
Give your soup a final taste, adjusting salt and pepper as needed to make every spoonful perfectly seasoned and balanced.
Step 10: Serve and Garnish
Serve the soup hot, generously sprinkled with additional Parmesan cheese for that extra touch of savory decadence.
How to Serve Italian Meatball & Orzo Soup Recipe
Garnishes
The best finishing touch for this soup is a generous grating of Parmesan cheese, which melts beautifully on top. Freshly chopped parsley or a drizzle of extra virgin olive oil can also add bright notes and an elegant look.
Side Dishes
Italian Meatball & Orzo Soup pairs beautifully with crusty bread to soak up the savory broth. A simple green salad with a light vinaigrette complements the soup nicely, balancing heartiness with freshness.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls accompanied by a small ramekin of grated Parmesan and crusty garlic bread crostinis. Alternatively, ladle the soup into hollowed-out mini loaves of bread for a charming, edible bowl that amps up the experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate for up to 3 days. The flavors deepen as it rests, making the next-day meal equally delightful.
Freezing
You can freeze this soup for up to 2 months. For best results, freeze without the fresh spinach and add it fresh when reheating to keep the greens vibrant and tender.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If frozen, thaw overnight in the refrigerator before warming. Add fresh spinach during reheating for a fresh finish.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a lighter alternative and works well for the meatballs, though you might want to add a little extra seasoning or moisture to keep them juicy.
Is orzo pasta necessary?
Orzo adds a lovely texture and soaks up the broth nicely, but if you don’t have it on hand, small pasta shapes like ditalini or even tiny shells make a great substitute.
How do I prevent the meatballs from falling apart?
Be careful not to overmix the meatball ingredients; mixing until just combined helps them stay tender. Also, browning the meatballs before adding to the soup forms a crust that holds them together.
Can I make this soup vegetarian?
You can swap meatballs for vegetarian alternatives like plant-based meatballs or hearty mushrooms and use vegetable broth instead of chicken broth for a delicious meat-free version.
What can I add for extra flavor?
Fresh basil, a splash of red wine, or a pinch of red pepper flakes can add wonderful depth and a bit of heat to the soup, enhancing the Italian flavors beautifully.
Final Thoughts
I can’t recommend this Italian Meatball & Orzo Soup Recipe enough for anyone looking to cozy up with an incredibly satisfying and flavorful meal. It’s easy to make, wonderfully customizable, and full of the kind of warmth and comfort that only a homemade soup can offer. Once you give it a try, it’s sure to become one of your favorite dishes to prepare and share with loved ones. Happy cooking!
Print
Italian Meatball & Orzo Soup Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 40m
- Total Time: 1h 10m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Meatball & Orzo Soup combines tender homemade meatballs, delicate orzo pasta, and fresh vegetables in a savory chicken broth infused with Italian seasoning. Perfect for a comforting meal, this soup balances protein, greens, and carbs with a rich tomato base and is easily made on the stovetop.
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Soup Base & Vegetables
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, diced
- 2 carrots, sliced
- 8 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 cup orzo pasta
- 2 cups fresh spinach
- Additional Parmesan cheese for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, and salt and pepper. Mix thoroughly until well combined to form the meatball mixture.
- Shape Meatballs: Form the mixture into small meatballs, approximately the size of a tablespoon each, ensuring they are evenly sized for uniform cooking.
- Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches to avoid overcrowding, cooking them until they are browned on all sides. Remove browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, diced celery, and sliced carrots. Sauté for 5-7 minutes or until the vegetables are softened and fragrant.
- Add Broth and Seasoning: Pour in the chicken broth and the can of diced tomatoes with their juice. Stir in the dried Italian seasoning. Bring the mixture to a simmer.
- Simmer Meatballs: Return the browned meatballs to the pot. Simmer gently for 10-15 minutes to ensure the meatballs are cooked through and flavors meld.
- Cook Orzo: Stir in the orzo pasta and cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Add Spinach: Mix in the fresh spinach leaves and stir until they are wilted and evenly distributed throughout the soup.
- Adjust Seasoning: Taste the soup and add additional salt and pepper if needed to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese before serving for added richness.
Notes
- To make the meatballs more tender, avoid overmixing the meat mixture.
- Breadcrumbs can be substituted with gluten-free crumbs to make the soup gluten-free if desired.
- For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
- If the soup thickens too much upon standing, add a little extra chicken broth or water when reheating.
