Tomato Orzo Soup with Turkey Meatballs

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Tomato Orzo Soup with Turkey Meatballs

This tomato orzo soup is a cozy one-pot dinner made with juicy turkey meatballs, tender orzo, and a rich tomato broth finished with a splash of cream and a handful of spinach. Topped with fresh basil and parmesan, it’s filling, full of flavor, and easy enough for any weeknight.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: Italian-American

Keyword: meatball orzo soup, tomato orzo soup, tomato orzo soup with meatballs, turkey meatball soup

Servings: servings

Calories: 597kcal

Ingredients

1 pound ground turkey
⅓ cup breadcrumbs
1 egg
¼ cup grated parmesan cheese plus more for topping
4 garlic cloves minced, divided
2 teaspoons Italian seasoning divided
salt and pepper to taste
1 tablespoon olive oil
1 yellow onion diced
2 carrots diced
2 celery stalks finely diced
2 tablespoons tomato paste
24 ounces tomato passata or canned diced tomatoes
5 cups chicken broth plus more if needed
1 bay leaf
1 cup orzo about 6 ounces
¼ cup heavy cream
2-3 cups baby spinach
fresh basil for topping

US Customary - Metric

Instructions

In a bowl, combine the ground turkey, breadcrumbs, egg, grated parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until just combined and roll into small meatballs, about 1 inch each (you should get roughly 20–24).
1 pound ground turkey, ⅓ cup breadcrumbs, 1 egg, ¼ cup grated parmesan cheese, 1 garlic cloves, salt and pepper, 1 teaspoons Italian seasoning
Heat the olive oil in a large pot over medium-high heat. Add the meatballs and brown on all sides, about 5–6 minutes total — they don’t need to be cooked through, just nicely seared. Remove and set aside.
1 tablespoon olive oil
In the same pot, add the onion, the remaining garlic, carrot, and celery. Sauté until softened, about 4–5 minutes.
1 yellow onion, 2 carrots, 2 celery stalks, 3 garlic cloves
Stir in the tomato paste and cook for about 1 minute. Add the tomato passata, chicken broth, the remaining Italian seasoning, and the bay leaf. Bring to a gentle simmer and let it cook for 15 minutes to develop flavor.
2 tablespoons tomato paste, 24 ounces tomato passata or canned diced tomatoes, 5 cups chicken broth, 1 bay leaf, 1 teaspoons Italian seasoning
Add the orzo and return the meatballs to the pot. Simmer for another 10–12 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through. Add a splash more broth if the soup gets too thick.
1 cup orzo
Stir in the heavy cream and baby spinach. Cook for another minute until the spinach wilts, then remove the bay leaf.
¼ cup heavy cream, 2-3 cups baby spinach
Ladle into bowls and top with fresh basil and extra grated parmesan. Enjoy!
fresh basil, ¼ cup grated parmesan cheese

Notes

Orzo and liquid: Orzo keeps absorbing broth as it sits, so the soup is best served right away. If it thickens too much, stir in a splash more broth.
Simmer time: A longer simmer before the orzo goes in deepens the flavor of the broth — just don’t add the orzo until the last 10–12 minutes.
Make-ahead and freezing: Prepare the soup without the orzo, then cook the orzo directly in the portion you’re reheating (about ¼ cup orzo per serving). The orzo-free base freezes well.
Tomatoes: Passata gives a smoother broth, canned diced tomatoes a chunkier one — use 24 ounces of either.
Swaps: Ground chicken works in place of turkey. For gluten-free, use gluten-free orzo and breadcrumbs.

Nutrition