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Meatball and Orzo Soup

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Meatball and Orzo Soup

Meatball and Orzo Soup

Jessica Braider
This is a really fun recipe from Scramble fan Jill Rabach. It’s also great for a busy night because it’s a one-pot meal to cook and a one-bowl meal to eat, so clean up is a breeze.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1/2 yellow onion finely diced about 1 cup
  • 2 carrots finely diced
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 4 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 15 oz. no salt added petite-diced tomatoes with their liquid
  • 1 lb. pre-cooked beef, turkey, or meatless mini meatballs (store-bought, often sold frozen, or homemade), see the link below for homemade directions
  • 1/2 cup orzo or ditalini noodles (use wheat/gluten-free, if needed)
  • 3 cups spinach coarsely chopped, or use baby spinach

Instructions
 

  • (If making The Scramble's homemade meatballs, start those first.) In a large stockpot, heat the oil over medium heat, and when it is hot, add the onions, carrots, and garlic, and sauté them until they are tender, about 5 minutes.
  • Add the broth, 1 cup of water, and the tomatoes, cover it and bring it to a boil. Add the meatballs (if they are large, cut them in quarters) and orzo, and stir frequently for 1 – 2 minutes so the pasta doesn’t stick to the bottom of the pot.
  • Bring it to a low-boil and then simmer the soup for 15 minutes, partially covered, stirring occasionally. Stir in the spinach and let it wilt for 1 minute.
  • Season the soup with salt and pepper, to taste. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • (If making The Scramble's homemade meatballs, start those first.) Omit the oil. Pour 1 cup of water into the slow cooker. Add all the other ingredients except the orzo and spinach and gently stir to combine. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Stir in the orzo 30 minutes before serving. Stir in the spinach 5 minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion and the carrots, peel the garlic, make the meatballs if using homemade and refrigerate, chop the spinach, or fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: Use fire-roasted diced tomatoes rather than plain, and/or add a pinch of crushed red pepper flakes to the soup along with the orzo.
Tip: If you prepare the soup ahead of time or if you have leftovers, you may need to add additional broth or water to the pot before serving it, as the pasta will have soaked up most of the liquid.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 15g, 22.5%; Saturated Fat: 5g, 22.5%; Cholesterol: 38mg, 12.5%; Sodium: 866mg, 36.5%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 3g, 14%; Sugar: 5g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
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