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Creamy Tomato Orzo Soup with Mini Turkey Meatballs

Creamy Tomato Orzo Soup with Mini Turkey Meatballs Delight

This Creamy Tomato Orzo Soup with Mini Turkey Meatballs combines tender meatballs with coconut milk broth for a comforting, healthy dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Meatballs
  • 1 pound Ground Turkey Substitute with ground chicken or lean beef if desired.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1 tablespoon Italian Seasoning Replace with equal parts dried basil and oregano if needed.
  • 1 teaspoon Garlic Powder Opt for fresh minced garlic for a stronger taste if preferred.
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder flavor.
  • 2 tablespoons Basil Pesto Optional, can use homemade or store-bought.
For the Soup Base
  • 1 tablespoon Olive Oil Can substitute with canola or avocado oil.
  • 1 medium Onion Use shallots for a different flavor profile.
  • 1 medium Carrot Substitute with diced bell pepper or parsnip.
  • 28 ounces Crushed Tomatoes Canned, diced tomatoes or tomato sauce can also work.
  • 1 can Light Coconut Milk Substitute with almond milk or regular milk.
  • 4 cups Low Sodium Chicken Broth Switch to vegetable broth for a vegetarian option.
  • 1 cup Uncooked Orzo Try gluten-free pasta or rice for a different texture.
  • to taste Salt Adjust to your taste.
  • to taste Pepper Adjust to your taste.
  • 4 cups Organic Spinach Feel free to use kale or Swiss chard instead.
For Serving
  • 1/2 cup Fresh Shredded Parmesan Cheese Omit for a dairy-free option.

Equipment

  • large skillet
  • large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, basil pesto, salt, and pepper. Mix until well combined and form 1/2 inch mini meatballs. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add mini turkey meatballs in batches. Cook for 4-5 minutes, turning occasionally until browned. Set aside on a paper towel-lined plate.
  3. In a large pot over medium heat, add more olive oil, onion, garlic, and carrots. Sauté for 3-5 minutes until softened and fragrant.
  4. Stir in crushed tomatoes, light coconut milk, chicken broth, and uncooked orzo. Season with salt and pepper. Bring to a gentle boil.
  5. Once boiling, add prepared mini turkey meatballs back into the pot. Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
  6. Stir in spinach just before serving and cook for an additional minute until wilted. Serve the soup in bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

For leftover storage, refrigerate in an airtight container for up to 3-4 days or freeze for up to 3 months.

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