Hearty Turkey Meatball Soup with Orzo and Spinach
This Hearty Turkey Meatball Soup with Orzo and Spinach is the ultimate comfort food. After making it countless times, I’ve discovered the secret to perfectly tender meatballs and a rich, flavorful broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Strawberry Salsa Stuffed Avocados Recipe and Iced Blue Tea Latte Recipe with Vanilla Cold Foam.
Why This Hearty Turkey Meatball Soup with Orzo and Spinach Is Pure Comfort
- Perfectly tender turkey meatballs
- Rich, homemade broth with a hint of tomato
- Creamy orzo and fresh spinach for added texture and nutrition
- Better than takeout and freezer-friendly
What You'll Need for Hearty Turkey Meatball Soup with Orzo and Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground turkey
- Onion
- Garlic
- Carrots
- Celery
- Canned diced tomatoes
- Low-sodium chicken broth
- Orzo pasta
- Fresh spinach
- Egg
- Breadcrumbs
- Parmesan cheese
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Olive oil
- Red pepper flakes (optional)
- Optional: Grated Parmesan cheese
- Optional: Fresh basil or parsley
- Optional: Crusty bread
📝 Ingredient Notes
- Ground turkey: Using lean ground turkey ensures the meatballs stay tender and aren't greasy.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked meatballs every time. → See on Amazon
- Immersion blender — Makes blending the soup right in the pot a breeze. → See on Amazon
How to Make Hearty Turkey Meatball Soup with Orzo and Spinach
- Prepare meatballs: In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, salt, pepper, oregano, and basil. Mix gently until just combined. Form into 1-inch meatballs.
- Cook meatballs: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 10 minutes. Remove meatballs and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Simmer soup: Add diced tomatoes, chicken broth, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 20 minutes. Use an immersion blender to partially blend the soup for a thicker broth.
- Cook orzo and spinach: Add orzo to the pot and cook until al dente, about 8 minutes. Stir in spinach and cook until wilted. Add meatballs back to the pot and heat through.
Cook's Tips for Perfect Hearty Turkey Meatball Soup with Orzo and Spinach
- Common mistake and fix: Overmixing the meatball mixture can lead to tough meatballs. Mix gently until just combined.
- : For a smoother soup, blend a portion of the soup until smooth before adding the meatballs back in.
- : To make this soup gluten-free, use gluten-free breadcrumbs and ensure your chicken broth is gluten-free.
Storing & Reheating Hearty Turkey Meatball Soup with Orzo and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The meatballs can be made up to 1 day ahead and stored in the fridge. The soup can be made up to 2 days ahead and reheated before serving.
Freezing Hearty Turkey Meatball Soup with Orzo and Spinach
Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven until warmed through, about 15 minutes. Microwave: Reheat in the microwave until warmed through, about 2-3 minutes.
Recipe Notes
- Chef tip: For a richer broth, you can sauté some pancetta or bacon with the vegetables before adding the other ingredients.
- Best substitution: Ground chicken or turkey can be substituted for the ground turkey.
- Make-ahead: This soup freezes well and can be made ahead for busy weeknights.
- Scaling: This recipe can easily be doubled to feed a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth or water.
Want to level up this recipe?
Large Dutch oven — Perfect for cooking the meatballs and soup all in one pot. → Check price on Amazon
Hearty Turkey Meatball Soup with Orzo and Spinach
Ingredients
Main Ingredients
- Ground turkey
- Onion
- Garlic
- Carrots
- Celery
- Canned diced tomatoes
- Low-sodium chicken broth
- Orzo pasta
- Fresh spinach
- Egg
- Breadcrumbs
- Parmesan cheese
Seasonings
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Olive oil
- Red pepper flakes (optional)
Optional Toppings
- Grated Parmesan cheese
- Fresh basil or parsley
- Crusty bread
Instructions
- Prepare meatballs: In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, salt, pepper, oregano, and basil. Mix gently until just combined. Form into 1-inch meatballs.
- Cook meatballs: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 10 minutes. Remove meatballs and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Simmer soup: Add diced tomatoes, chicken broth, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 20 minutes. Use an immersion blender to partially blend the soup for a thicker broth.
- Cook orzo and spinach: Add orzo to the pot and cook until al dente, about 8 minutes. Stir in spinach and cook until wilted. Add meatballs back to the pot and heat through.
Notes
- Chef tip: For a richer broth, you can sauté some pancetta or bacon with the vegetables before adding the other ingredients.
- Best substitution: Ground chicken or turkey can be substituted for the ground turkey.
- Make-ahead: This soup freezes well and can be made ahead for busy weeknights.
- Scaling: This recipe can easily be doubled to feed a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven until warmed through, about 15 minutes.
- Microwave reheat: Reheat in the microwave until warmed through, about 2-3 minutes.
- Make ahead: The meatballs can be made up to 1 day ahead and stored in the fridge. The soup can be made up to 2 days ahead and reheated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty Turkey Meatball Soup with Orzo and Spinach FAQs
Yes, the soup can be made up to 2 days ahead and reheated before serving. The meatballs can be made up to 1 day ahead and stored in the fridge.
Overmixing the meatball mixture can lead to tough meatballs. Mix gently until just combined.
Yes, cook the meatballs in a skillet first, then add them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
To make this soup gluten-free, use gluten-free breadcrumbs and ensure your chicken broth is gluten-free.
Yes, ground chicken can be substituted for the ground turkey.
A Warm Final Note
I can’t wait for you to try Hearty Turkey Meatball Soup with Orzo and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
