Hearty Turkey Meatball Soup with Orzo and Spinach
This hearty turkey meatball soup with orzo and spinach is the perfect comfort food for chilly nights. After making it many times, I’ve discovered the trick to keeping the meatballs tender and the soup full of flavor. The cozy aroma of this soup will fill your home and make your family beg for seconds. Speaking of family, I also have a recipe for Crispy Air Fryer Chicken Cutlets Ready in 20 Minutes that’s a hit with my crew. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Strawberry Cheesecake Cookies with Cream Cheese Frosting and Easy Italian Grinder Salad Sandwich Recipe for Quick Lunch.
Why This Hearty Turkey Meatball Soup with Orzo and Spinach Is Pure Comfort
- Packed with protein from turkey meatballs and orzo
- Cozy and warming for chilly nights
- Easy to make and full of flavor
- Great for meal prepping and freezing
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
- parmesan cheese
- salt
- black pepper
- dried oregano
- dried basil
- red pepper flakes
- olive oil
- grated parmesan cheese
- Optional: crushed red pepper flakes
- Optional: grated parmesan cheese
- Optional: fresh basil or parsley
📝 Ingredient Notes
- ground turkey: You can also use ground chicken or a mix of ground turkey and pork.
- low-sodium chicken broth: Vegetable broth can be used for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures meatballs are cooked to a safe temperature → See on Amazon
- Immersion blender — Makes it easy to blend the soup right in the pot → See on Amazon
How to Make Hearty Turkey Meatball Soup with Orzo and Spinach
- Prepare meatballs: In a large bowl, combine ground turkey, onion, garlic, oregano, basil, salt, and black pepper. Mix well and 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. Remove meatballs from pot and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and cook for an additional minute.
- Add broth and tomatoes: Stir in chicken broth and diced tomatoes. Bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add orzo and meatballs: Stir in orzo and cooked meatballs. Cook until orzo is tender.
- Add spinach: Stir in fresh spinach and cook until wilted. Season with salt, pepper, and red pepper flakes.
Cook's Tips for Perfect Hearty Turkey Meatball Soup with Orzo and Spinach
- Common mistake and fix: Overcooking meatballs can make them tough. Use a meat thermometer to ensure they reach 165°F (74°C) and no more.
- Pro tip: For a thicker soup, you can blend some of the soup with an immersion blender before adding the spinach.
- Pro tip: To make this soup even heartier, you can add some diced potatoes or butternut squash.
- Pro tip: For a vegetarian version, use vegetable broth and omit the meatballs or replace with vegetarian meatballs.
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: This soup can be made ahead of time and reheated on the stove over medium heat.
Freezing Hearty Turkey Meatball Soup with Orzo and Spinach
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For extra flavor, you can brown the meatballs in the oven before adding them to the soup.
- Best substitution: Instead of orzo, you can use small pasta shapes like ditalini or small shells.
- Make-ahead: This soup can be made ahead of time and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the soup is too thick, you can thin it out with a little water or more broth.
Want to level up this recipe?
High-quality, non-stick pot — Ensures even cooking and easy cleanup → 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
- parmesan cheese
Seasonings
- salt
- black pepper
- dried oregano
- dried basil
- red pepper flakes
- olive oil
- grated parmesan cheese
Optional Toppings
- crushed red pepper flakes
- grated parmesan cheese
- fresh basil or parsley
Instructions
- Prepare meatballs: In a large bowl, combine ground turkey, onion, garlic, oregano, basil, salt, and black pepper. Mix well and 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. Remove meatballs from pot and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and cook for an additional minute.
- Add broth and tomatoes: Stir in chicken broth and diced tomatoes. Bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add orzo and meatballs: Stir in orzo and cooked meatballs. Cook until orzo is tender.
- Add spinach: Stir in fresh spinach and cook until wilted. Season with salt, pepper, and red pepper flakes.
Notes
- Chef tip: For extra flavor, you can brown the meatballs in the oven before adding them to the soup.
- Best substitution: Instead of orzo, you can use small pasta shapes like ditalini or small shells.
- Make-ahead: This soup can be made ahead of time and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the soup is too thick, you can thin it out with a little water or more broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: This soup can be made ahead of time and reheated on the stove over medium heat.
Nutrition Per Serving
- Calories: 380
- Protein: 35g
- Fat: 12g
- Carbs: 32g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty Turkey Meatball Soup with Orzo and Spinach FAQs
Yes, this soup can be made ahead of time and reheated on the stove over medium heat.
Overcooking meatballs can make them tough. Use a meat thermometer to ensure they reach 165°F (74°C) and no more.
Yes, you can freeze individual portions of this soup for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Instead of orzo, you can use small pasta shapes like ditalini or small shells.
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!
