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creamy tomato orzo soup in a mug next to crackers

Creamy Tomato Orzo Soup with Mini Turkey Meatballs

Deliciously creamy orzo tomato soup with protein-packed mini turkey meatballs simmered in a flavorful coconut milk tomato broth. This satisfying, healthy turkey meatball tomato orzo soup packs in protein & veggies from spinach and carrots and is delicious with a touch of basil pesto!

Course Dairy Free, Dinner, Lunch, Nut Free, Soup
Cuisine American
Keyword orzo tomato soup, tomato orzo soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 370 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • For the meatballs:
  • 1 pound Shady Brook Farms 93% lean ground turkey
  • 1/3 cup breadcrumbs
  • 1 teaspoon italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Optional (but recommended): 2 tablespoons basil pesto
  • Freshly ground salt and pepper
  • 1 tablespoon olive oil, for cooking
  • For the soup:
  • 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 large carrot, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can light coconut milk
  • 4 cups low sodium chicken broth
  • 1 teaspoon italian seasoning
  • 6 ounces uncooked orzo (or about 1 cup uncooked orzo)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • For mix-ins:
  • 2-3 cups organic spinach
  • For serving:
  • Fresh shredded parmesan cheese
  • Extra basil pesto

Instructions

  1. 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.
  2. 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.
  3. 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.

  4. Serve soup immediately with extra basil pesto swirled in, parmesan, crackers and/or garlic bread. Serves 6.

Recipe Notes

Try it in your slow cooker

  1. Brown your meatballs as-directed and set aside.
  2. Add the rest of your ingredients besides the orzo & spinach to your slow cooker. Stir in the meatballs and cook on high for 3-4 hours or on low for 6-7 hours.
  3. Once done cooking, add the orzo and spinach, cover and cook on high for 15-20 minutes or until the orzo is al dente.
Nutrition Facts
Creamy Tomato Orzo Soup with Mini Turkey Meatballs
Amount Per Serving (1 serving (based on 6))
Calories 370 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 5.5g34%
Carbohydrates 38.7g13%
Fiber 5.5g23%
Sugar 8.6g10%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.