Description
A cozy, hearty soup featuring tender meatballs, chewy orzo pasta, and fresh spinach in a rich tomato broth. Perfect for weeknight dinners or warming up on a chilly day.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 4 garlic cloves, minced
- 1 large egg
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 3/4 cup orzo pasta
- 2 cups fresh spinach
- Fresh basil or parsley, for garnish
Instructions
- Place a large pot or Dutch oven over medium heat. Have a second pan ready for browning meatballs if desired.
- In a bowl, mix ground meat, breadcrumbs, parmesan, 2 cloves of minced garlic, egg, Italian seasoning, salt, and pepper until just combined. Roll into small meatballs.
- Heat olive oil in the pot. Add chopped onion and remaining garlic, sauté until soft and fragrant, about 5 minutes.
- If using a separate pan, brown the meatballs in batches and transfer to the pot. Otherwise, add raw meatballs directly to the pot after sautéing the onion. Add crushed tomatoes and broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes. Add orzo and simmer for another 10 minutes, until pasta is al dente and meatballs are cooked through.
- Stir in spinach and let it wilt for 1–2 minutes. Taste and adjust seasoning.
- Ladle into bowls, garnish with fresh herbs and extra parmesan if desired. Serve hot.
Notes
- Use a cookie scoop for evenly sized meatballs.
- For extra richness, stir in a splash of cream or a parmesan rind while simmering.
- Undercook orzo slightly if making ahead to prevent mushiness.
- This soup freezes best without the orzo added.