Tomato Orzo Meatball Soup

Tomato Orzo Meatball Soup is a cozy, hearty one-pot dinner featuring tender homemade mini meatballs, creamy orzo pasta, and a flavorful tomato broth. Perfect for chilly evenings, this soup is rich in comfort and packed with nourishing ingredients, all cooked together in a single pot for easy cleanup.

Why You’ll Love This Recipe

• One-pot convenience: No need to juggle multiple pans—everything comes together in one pot.

• Homemade meatballs: These flavorful mini meatballs add heartiness and texture to every bite.

• Creamy tomato broth: A splash of cream and a touch of balsamic vinegar make the tomato base rich and satisfying.

• Comforting and filling: Ideal for fall and winter nights, this soup is both cozy and deeply satisfying.

• Great for leftovers: Like many soups, it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatballs

• Ground beef

• Garlic

• Fresh parsley

• Salt & pepper

• Paprika

• Oregano

Orzo Soup

• Onion

• Carrot

• Celery

• Garlic

• Tomato paste

• Canned plum tomatoes

• Sugar

• Italian seasoning

• Chicken stock

• Orzo

• Heavy cream

• Balsamic vinegar

• Salt & pepper

• Parmesan (for garnish)

• Parsley (for garnish)

Directions

1. Prep ingredients: Dice the onion, carrot, and celery. Mince the garlic and parsley.

2. Make meatballs: In a bowl, mix together all meatball ingredients until well combined. Roll into 20–25 small meatballs.

3. Sear meatballs: Heat a large soup pot over medium-high heat. Cook the meatballs until browned and cooked through, about 9–12 minutes. Remove and set aside.

4. Sauté vegetables: If there’s excess grease, remove about half, keeping enough to sauté. Add diced onion, carrot, and celery. Cook until softened.

5. Build flavor: Stir in minced garlic and tomato paste. Cook for a few minutes to deepen the flavors.

6. Add tomatoes: Pour in the canned plum tomatoes and bring to a simmer. Use a spoon to break them apart or blend briefly with an immersion blender for a smoother base.

7. Season and simmer: Add sugar, Italian seasoning, and chicken stock. Return to a simmer.

8. Cook orzo: Add the orzo and cook for about 10 minutes, until nearly al dente.

9. Finish the soup: Stir in the heavy cream, a splash of balsamic vinegar, and the cooked meatballs. Season to taste with salt and pepper.

10. Serve: Ladle into bowls and top with grated parmesan and chopped parsley.

Servings and timing

• Yield: 4–6 servings

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Turkey meatballs: Swap ground beef for ground turkey for a lighter version.

• Vegetarian version: Use plant-based meatballs and vegetable broth.

• Spicy twist: Add a pinch of red pepper flakes or smoked paprika for extra heat.

• Cheesy upgrade: Stir in grated parmesan or pecorino into the broth before serving.

• Pasta alternatives: Replace orzo with small pasta like ditalini or couscous.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop or microwave. Add a splash of broth or water if it has thickened.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate or freeze the meatballs in advance. Just thaw and sear before adding them to the soup.

Can I use store-bought meatballs?

Absolutely. Just make sure to brown them well for flavor before adding to the soup.

Can I use crushed tomatoes instead of plum tomatoes?

Yes. Crushed tomatoes are a great substitute and eliminate the need for blending.

What can I use instead of heavy cream?

You can substitute with half-and-half, milk, or a dairy-free alternative like coconut cream.

How do I keep the orzo from overcooking?

Cook the orzo until just shy of al dente and serve immediately, or cook it separately and add it in right before serving.

Can I skip the balsamic vinegar?

Yes, but it adds a subtle tang that balances the richness of the soup. A splash of lemon juice can also work.

Is this soup spicy?

Not inherently. But you can easily make it spicier by adding chili flakes or using spicy Italian sausage in the meatballs.

Can I use beef or vegetable stock instead of chicken?

Yes, either one works well depending on your flavor preference or dietary needs.

What’s the best way to blend the soup?

An immersion blender is the safest and easiest option. If using a traditional blender, let the mixture cool slightly and blend in batches.

Does this soup thicken as it sits?

Yes, the orzo will absorb liquid over time. Add a splash of broth or water when reheating to loosen it up.

Conclusion

Tomato Orzo Meatball Soup is a warm and satisfying dish that combines the heartiness of homemade meatballs with the richness of a creamy tomato base and tender orzo pasta. It’s an easy, comforting dinner that’s perfect for colder days and just as delicious the next day. Whether you’re serving it to family or meal prepping for the week, this soup is a simple, flavorful go-to you’ll want on repeat.

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