Description
This Turkey Meatball Soup is a comforting, hearty soup perfect for cozy dinners. Packed with flavorful turkey meatballs, tender vegetables, orzo, and a creamy touch, it’s a family-friendly favorite.
Ingredients
- 24 turkey meatballs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 large garlic cloves, diced
- 1 tablespoon Italian seasoning mix
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 ½ cup (300 ml) tomato sauce (passata)
- 5 cups (1.25 liter) chicken stock
- ¾ cup (150 g) orzo
- 2 cups (75 g) baby spinach
- ½ cup (100 ml) half and half (single cream)
- ⅓ cup (30 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened, about 5 minutes.
- Add garlic, Italian seasoning, and red chili flakes. Cook 1 minute until fragrant.
- Stir in tomato paste and tomato sauce, cook 2–3 minutes.
- Add chicken stock and bring to a boil.
- Add turkey meatballs and orzo. Reduce heat and simmer for 10–12 minutes until orzo is tender and meatballs are cooked through.
- Stir in baby spinach, half and half, and Parmesan. Heat gently until spinach wilts.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use pre-cooked or frozen turkey meatballs for faster prep.
- Substitute orzo with rice or small pasta shapes if preferred.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/Italian