Description
A comforting and hearty Turkey Meatball Soup featuring tender turkey meatballs simmered with orzo, fresh baby spinach, and a rich tomato broth infused with Italian herbs. This 35-minute recipe is perfect for a nutritious weeknight dinner, delivering delicious flavors in a warm, satisfying bowl.
Ingredients
Meatballs
- 24 turkey meatballs
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, diced
- 1 tablespoon Italian seasoning mix
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 1/2 cup (300 ml) tomato sauce (passata)
- 5 cups (1.25 liter) chicken stock
- 3/4 cup (150 g) orzo
- 2 cups (75 g) baby spinach
- 1/2 cup (100 ml) half and half (single cream)
- 1/3 cup (30 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven and sauté the diced onion, carrot, and celery stalks for 7-8 minutes over medium heat until they are softened and fragrant.
- Add Aromatics and Spices: Stir in the diced garlic, Italian seasoning mix, and red chili flakes. Cook for an additional minute to release the flavors.
- Incorporate Tomato Elements: Add the tomato paste and tomato sauce (passata) to the pot, stirring well to combine.
- Add Stock and Orzo: Pour in the chicken stock and add the orzo. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Orzo: Let the soup simmer for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot. Cook until the orzo is al dente.
- Add Meatballs and Spinach: Stir in the turkey meatballs and baby spinach. Cover the pot with a lid and simmer for 1-2 minutes until the spinach wilts and the meatballs are heated through.
- Finish Soup: Stir in the half and half and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the turkey meatball soup hot, optionally garnished with extra freshly grated Parmesan cheese on top for added flavor.
Notes
- Using precooked or store-bought turkey meatballs can save time and still yield great flavor.
- The half and half can be substituted with whole milk or cream depending on desired richness.
- For a spicier soup, increase the amount of red chili flakes to taste.
- Orzo cooks quickly; watch carefully to avoid overcooking and turning mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
