Italian Meatball and Orzo Soup
If you are looking for a light but cosy dinner that still feels a bit special, this meatball orzo soup is exactly that. This is the kind of comfort food I crave during the changing seasons.
It is packed with tender homemade meatballs, red pepper, kale and orzo pasta simmered in a rich tomato-based broth. Everything cooks in one pot, making it perfect for busy weeknights when you want something hearty without the mess.
Think of it as a cross between a comforting soup and a quick pasta dish. Orzo Meatball Soup is filling, flavourful, and guaranteed to be a hit with the whole family.
Quick Recipe Summary
Why You’ll Love This Recipe
- One pot aka minimal washing up
- Hearty but still light enough for everyday dinners
- Freezer-friendly and great for meal prep
- Easy to adapt with whatever veg you have
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
For the Meatballs
- Beef mince – 5% fat is my personal preference
- Egg and breadcrumbs – to bind and tenderise the meat
- shallot and garlic – shallot can be swapped for onion
- Parmesan, oregano and parsley – to add flavour
For the Soup
- Onion, carrot and bell pepper – for the soffritto or soup base
- garlic and tomato puree (or paste) – to flavour the broth
- orzo – cooks directly in the broth to soak up all the flavour
- chopped tomatoes
- stock – you can use chicken, vegetable or beef stock
- Parmesan rind – optional but recommended for tons of extra flavour.
- kale or spinach – to add some greens
- Fresh parsley or basil and parmesan to serve
How to Make It
- Make the meatballs
In a large bowl, mix all the meatball ingredients until just combined. Roll into small meatballs (about 1 tbsp each). - Brown the meatballs
Heat a drizzle of olive oil in a large pot over medium heat. Add the meatballs and brown on all sides (they don’t need to be fully cooked). Remove and set aside. - Cook the vegetables
In the same pot, add the onion, carrots, and red pepper. Cook for 5 minutes until starting to soften. - Add flavour base
Stir in the garlic and tomato purée, cooking for 1 minute until fragrant. - Add orzo and liquids
Stir in the orzo, then add the chopped tomatoes, stock, and Parmesan rind (if using). - Simmer
Return the meatballs to the pot. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until the orzo is tender and the meatballs are cooked through. - Finish
Stir in the kale or spinach and cook for a few minutes until wilted. Add fresh herbs. - Season & serve
Taste and adjust seasoning, then serve with extra grated Parmesan.
Carrie’s Top Tips for Success
Don’t overcrowd the pan when browning the meatballs. Cook in batches for better colour.
Keep an eye on the orzo! It absorbs liquid quickly and likes to stick to the bottom of the pan, so stir well every so often.
Use a Parmesan rind if you have one, it adds amazing depth of flavour.
Season to taste at the end as the stock and Parmesan add saltiness.
Serving Suggestions
- Crusty bread or garlic bread for dunking – I love a warm ciabatta
- With a simple green salad on the side
- Extra Parmesan and a drizzle of olive oil on top
- Topped with a dollop of basil pesto
Variations
- Swap the mince: Use chicken, turkey or pork mince instead of beef
- Add extra veg: Courgette, mushrooms, or peas work really well
- Make it spicy: Add chilli flakes or a spoon of harissa
- Shortcut version: Use good-quality pre-made meatballs or sausage meat rolled into small balls
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. This dish is best served freshly cooked as freezing can affect the texture. However if you reheat carefully then frozen leftovers can still be tasty and convenient. Make sure to defrost thoroughly before reheating.
Reheat slowly on the stove or in the microwave with a splash of water, stirring regularly.
Meatball Orzo Soup FAQs
Yes but the orzo can become mushy when defrosting and reheating. If you are planning to batch cook and freeze I would recommend freezing before adding the orzo.
Small pasta shapes like ditalini or even broken spaghetti work well.
Yes, just brown them first for extra flavour, or add straight in if they’re already cooked.
Yes, but the orzo will absorb the liquid so add extra stock or water when reheating.
More Orzo Recipes:
- One Pot Beef and Orzo (Giouvetsi)
- Mediterranean Baked Orzo
- One Pot Tomato Orzo
- Chicken and Chorizo Orzo
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
The Recipe
Italian Meatball and Orzo Soup
Equipment
Ingredients
For the Meatballs
- 500 grams (1 lb) beef mince
- 1 egg
- 1 shallot or ½ onion finely diced
- 2 garlic cloves minced
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 tbsp dried oregano
- 1 tbsp fresh parsley chopped
- ½ tsp salt
- ¼ tsp Black pepper
For the Soup
- 1 tbsp olive oil
- 1 onion diced
- 2 medium carrots diced
- 1 red pepper diced
- 2 garlic cloves minced
- 1 tbsp tomato purée tomato paste
- 200 grams (1 cups) orzo
- 1 400g tin (14oz can) chopped tomatoes
- 1.5 litres (6 ⅓ cups) chicken stock see notes
- 1 Parmesan rind optional
- 2 handfuls kale or spinach
- Fresh parsley or basil chopped
- Salt & black pepper to taste
- Extra Parmesan to serve
Instructions
- Make the meatballs. In a large bowl, mix all the meatball ingredients until just combined. Roll into small meatballs (about 1 tbsp each).500 grams beef mince, 1 egg, 1 shallot or ½ onion, 2 garlic cloves, ¼ cup breadcrumbs, ¼ cup grated Parmesan, 1 tbsp dried oregano, 1 tbsp fresh parsley, ½ tsp salt, ¼ tsp Black pepper
- Heat the olive oil in a large pot over medium heat. Add the meatballs and brown on all sides (they don’t need to be fully cooked). Remove and set aside.1 tbsp olive oil
- In the same pot, add the onion, carrots, and red pepper. Cook for 5 minutes until starting to soften.1 onion, 2 medium carrots, 1 red pepper
- Stir in the garlic and tomato purée, cooking for 1 minute until fragrant.2 garlic cloves, 1 tbsp tomato purée
- Stir in the orzo, then add the chopped tomatoes, stock, and Parmesan rind (if using).200 grams orzo, 1 400g tin chopped tomatoes, 1.5 litres chicken stock , 1 Parmesan rind
- Return the meatballs to the pot. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until the orzo is tender and the meatballs are cooked through.
- Stir in the kale or spinach and cook for a few minutes until wilted. Add fresh herbs.2 handfuls kale or spinach, Fresh parsley or basil
- Taste and adjust seasoning, then serve with extra grated Parmesan.Salt & black pepper, Extra Parmesan
Notes
