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A comforting and creamy tomato orzo soup featuring tender mini turkey meatballs simmered in a coconut milk tomato broth with fresh spinach, carrots, and a finishing swirl of basil pesto and Parmesan. Protein-packed, veggie-loaded, and family-friendly.

Ingredients

Scale
  • 1 pound 93% lean ground turkey
  • ⅓ cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 tablespoons basil pesto (optional but highly recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for cooking meatballs)
  • ½ tablespoon olive oil (for sautéing vegetables)
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 large carrot, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can light coconut milk
  • 4 cups low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 6 ounces uncooked orzo (about 1 cup)
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2–3 cups organic spinach
  • Freshly shredded Parmesan cheese
  • Extra basil pesto for drizzling

Instructions

  1. In a large bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, basil pesto (if using), salt, and pepper; mix until well combined.
  2. Roll mixture into approximately 40–45 mini meatballs, about ½ inch in size each.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Brown the mini meatballs in batches, turning to brown all sides, about 5–6 minutes per batch; transfer browned meatballs to a plate and set aside.
  5. In a large pot over medium heat, warm ½ tablespoon olive oil.
  6. Add minced garlic, diced onion, and sliced carrot; sauté for 3–5 minutes until vegetables soften.
  7. Add crushed tomatoes, light coconut milk, chicken broth, 1 teaspoon Italian seasoning, orzo, ½ teaspoon salt, and freshly ground black pepper to the pot; stir to combine.
  8. Gently stir in the browned mini meatballs.
  9. Bring mixture to a boil, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally, until orzo is tender and meatballs are cooked through.
  10. Stir in fresh spinach and cook until just wilted, about 1 minute.
  11. Taste and adjust seasoning with additional salt or pepper if needed.
  12. (Optional Slow Cooker Method): Brown meatballs as directed and set aside.
  13. Add all ingredients except orzo and spinach to slow cooker; stir in browned meatballs.
  14. Cook on high for 3–4 hours or low for 6–7 hours.
  15. About 15–20 minutes before serving, stir in orzo and spinach, cover, and cook on high until orzo is tender.
  16. (Optional shortcut): To save time, skip rolling meatballs and brown seasoned ground turkey all at once; then add directly to soup to finish cooking.

Notes

To keep orzo texture optimal when freezing leftovers, cook orzo fresh when reheating or freeze soup without orzo and add cooked orzo at serving time., Meatballs can be prepped and browned ahead or frozen for quick meal prep., For vegetarian option, omit meatballs and add rinsed chickpeas; substitute chicken broth with vegetable broth., Gluten-free substitution includes gluten-free orzo and breadcrumbs., Alternative proteins such as ground chicken, pork, or lean beef can be used for meatballs, adjusting cooking time accordingly., Pairs well with basil pesto and freshly shredded Parmesan on top and garlic bread or crackers on the side.

Nutrition

Find it online: https://theproteincook.com/creamy-tomato-orzo-soup-with-mini-turkey-meatballs/