Italian Meatball and Orzo Soup

5 from 1 vote

Italian Meatball and Orzo Soup

A cosy and easy Italian meatball orzo soup made in one pot with tender beef meatballs, vegetables and pasta. A simple family-friendly dinner ready in 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Mediterranean, One Pot

Servings: servings

Calories: 645kcal

Author: Carrie Carvalho

Equipment

Dutch oven or large pot

Ingredients

For the Meatballs

500 grams 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 orzo
1 400g tin chopped tomatoes
1.5 litres 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

Metric - US Measures

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

Stock - I use chicken stock made from 2 stock cubes. You can use vegetable or beef stock, or homemade broth if you have it. You may need more liquid so feel free to add extra if it is looking a little dry, or if you prefer it very brothy.

Servings - as written this recipe can serve at least 4 as a main meal, more as a light meal or with additional sides.

Nutrition