Creamy Tomato Orzo Soup with Mini Turkey Meatballs is a cozy, flavor-packed dish that blends tender orzo pasta and juicy, bite-sized turkey meatballs in a rich, velvety tomato broth. A touch of cream adds smoothness, while herbs and Parmesan bring depth and warmth. It’s a comforting, hearty soup perfect for chilly days or when you crave something both light and satisfying.
Creamy Tomato Orzo Soup with Mini Turkey Meatballs
Ingredients
MEATBALLS
- 1 pound 93% lean ground turkey
- 1/3 cup breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes
- 2 tbsp basil pesto
- Freshly ground salt and pepper to taste
- 1 tbsp olive oil for cooking
SOUP
- 1/2 tbsp olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 large carrot sliced
- 28 ounces canned crushed tomatoes
- 15 ounces canned light coconut milk
- 4 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 6 ounces uncooked orzo
- 1/2 tsp salt
- Freshly ground black pepper
MIX-IN
- 3 cups organic spinach
SERVING
- Fresh shredded parmesan cheese
- Extra basil pesto
Instructions
- In a large bowl, use your hands to combine the turkey, breadcrumbs, italian seasoning, garlic powder, red pepper flakes, pesto, salt and pepper. Mix together until well combined and roll into approximately 40-45 1/2 inch mini sized meatballs.
- Place a large skillet over medium high heat and add in 1 tablespoon of olive oil. Add meatballs in batches and brown on all sides. This will take about 5-6 minutes per batch. You don't need to cook them all the way through, as they will finish cooking in the soup. Once meatballs have browned nicely, transfer them to a large plate and set aside.
- In a large pot, add in ½ tablespoon olive oil and place over medium heat. Add in garlic, onion and carrot and saute until onion and carrots slightly soften, about 3-5 minutes. Next add in crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt and pepper and stir well. Add in browned meatballs back into the soup. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally. Finally stir in spinach and cook for another minute or until spinach wilts. Taste soup and adjust seasonings as necessary, adding more salt and pepper if you’d like.
- Serve soup immediately with extra basil pesto swirled in, parmesan, crackers and/or garlic bread.
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