Hearty Italian Meatball Orzo Soup (One Pot Recipe)

This hearty savory Italian Meatball Orzo Soup is made with tender beef meatballs, small pasta, and rich chicken broth and ready in 40 minutes. Watching the orzo swell and absorb the deeply flavored tomato broth makes it impossible not to grab a spoon right away. I always look forward to serving this comforting bowl on chilly weekday evenings.

Why This Classic Works

I used to cook the orzo separately before adding it to the broth, thinking it would prevent a mushy soup. That was a big mistake because the pasta water is actually what gives the broth its incredible body.

Cooking everything in one pot allows the starch from the pasta to thicken the soup naturally. It creates a silky texture that nicely coats the back of a spoon.

Italian Meatball Orzo Soup Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup dry orzo pasta
• 2 cups fresh baby spinach

How To Make Italian Meatball Orzo Soup

1. Mix the meatballs: In a large bowl, combine the ground beef, breadcrumbs, parmesan, and egg, then roll into 1-inch balls.
2. Sear the meat: Heat olive oil in a large pot over medium heat and brown the meatballs for 5 minutes, then remove them.
3. Saute the vegetables: Add the diced onion, carrots, and celery to the pot, cooking for 5 minutes until soft, then stir in the garlic.
4. Simmer the broth: Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
5. Cook the orzo: Return the meatballs to the pot, stir in the dry orzo, and simmer uncovered for 10 minutes until the pasta is tender.
6. Wilt the spinach: Remove the pot from the heat and gently stir in the baby spinach until lightly wilted.

Recipe Tips

• Use small meatballs: Bite-sized meatballs ensure you get a little bit of meat, pasta, and broth in every single spoonful.
• Stir often: Orzo tends to stick to the bottom of the pot, so give it a good stir every few minutes while simmering.
• Adjust the liquid: The pasta will continue absorbing broth as it sits, so keep extra chicken broth handy if reheating later.

What To Serve With Italian Meatball Orzo Soup

Crusty garlic bread is essential for soaking up every last drop of the rich tomato broth. A crisp green salad dressed with a sharp vinaigrette helps balance the savory richness of the meatballs.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. The orzo will absorb a lot of liquid, so add a splash of broth or water when reheating gently on the stove.

FAQs

Can I use frozen meatballs?

Yes, you can drop fully cooked frozen meatballs directly into the simmering broth. Just add a few extra minutes to the cooking time to ensure they heat through completely.

Can I freeze this soup?

Freezing is not recommended because the orzo becomes overly mushy when thawed and reheated. It is best enjoyed fresh or kept in the refrigerator.

What can I use instead of orzo?

Ditalini, small pasta shells, or even broken pieces of spaghetti work well if you do not have orzo on hand. Cooking times may vary slightly based on the pasta shape.

Nutrition

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 950 mg
• Total Carbohydrate: 38 g
• Protein: 25 g

Italian Meatball Orzo Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Hearty savory Italian Meatball Orzo Soup loaded with tender beef meatballs, dry orzo pasta, and fresh baby spinach. Ready in just 40 minutes, it is a fantastic comforting meal for a chilly weeknight dinner that the whole family will quickly devour.

Ingredients

• 1 lb ground beef (80/20)

• 1/2 cup plain breadcrumbs

• 1/4 cup grated parmesan cheese

• 1 large egg

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 1 (14.5 oz) can diced tomatoes

• 1 cup dry orzo pasta

• 2 cups fresh baby spinach

Directions

• Mix the meatballs: In a large bowl, combine the ground beef, breadcrumbs, parmesan, and egg, then roll into 1-inch balls.
• Sear the meat: Heat olive oil in a large pot over medium heat and brown the meatballs for 5 minutes, then remove them.
• Saute the vegetables: Add the diced onion, carrots, and celery to the pot, cooking for 5 minutes until soft, then stir in the garlic.
• Simmer the broth: Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
• Cook the orzo: Return the meatballs to the pot, stir in the dry orzo, and simmer uncovered for 10 minutes until the pasta is tender.
• Wilt the spinach: Remove the pot from the heat and gently stir in the baby spinach until lightly wilted.