This Turkey Meatball Orzo Soup with Spinach is cozy, hearty, and full of flavor—juicy turkey meatballs, tender orzo, and wilted spinach in a rich broth that feels like a hug.

this recipe

So, picture this—it’s a Wednesday night, it’s raining (because of course it is), and the only thing I want in the world is something warm and homemade that doesn’t require me to wreck my kitchen or spend two hours cleaning up after. I open the fridge: half a bag of spinach, some ground turkey I swore I’d use earlier in the week, and a box of orzo I’d forgotten about in the back of the pantry. Classic.

That’s honestly how this Turkey Meatball Orzo Soup with Spinach came to life. I didn’t have a grand plan or some old family recipe passed down for generations—just hunger and a bit of improvisation. But as those little turkey meatballs browned up and the smell of sautéed carrots and celery filled the kitchen, I thought, “Okay, this might actually be something special.” And it was. Comforting, simple, and just what I needed.

Now, this soup’s kind of become my go-to reset meal. You know those days when life’s just a lot? When you need something easy, but you still want it to feel like a hug in a bowl? That’s what this is. It’s the kind of recipe that doesn’t judge if you’re in sweatpants for the third day straight. It’s warm, cozy, and forgiving—like a good friend who brings wine and doesn’t mention the pile of laundry behind you.

Why You’ll Love This Turkey Meatball Orzo Soup with Spinach Recipe?

This Turkey Meatball Orzo Soup with Spinach hits that sweet spot between comfort food and “I should eat something green.” The turkey meatballs are soft and juicy (none of that dry, crumbly nonsense), the orzo gives you that pasta coziness, and the spinach adds a pop of color that makes you feel at least a little healthy.

But honestly? It’s the broth that does it for me. It’s rich and a little salty, the kind of broth that makes you close your eyes for a second after the first spoonful. It’s not fancy, but it’s deeply satisfying in that “my grandma would totally approve” kind of way.

Plus, this recipe is flexible—make the meatballs ahead, freeze them, toss everything in the pot, and dinner’s done before you can scroll through half of Netflix trying to pick something to watch. (Don’t tell me you don’t do that too.)

Ingredient Notes:

Before we start, let’s talk about what makes this Turkey Meatball Orzo Soup with Spinach so good.

• Ground Turkey: I always go for dark meat or at least 85% lean—it gives the meatballs a richer flavor. If you use super lean turkey, you might end up with meatballs that are more “meh” than “mmm.”

• Bread & Milk: This combo sounds weird, but it’s what makes the meatballs tender and soft. It’s called a panade, but you don’t need to remember that. Just trust me—it works.

• Parmesan Cheese: Adds a salty, nutty layer to the meatballs and the broth. Freshly grated is best, but pre-shredded is fine if that’s what’s in the fridge.

• Orzo: Tiny pasta happiness. It soaks up the flavor of the broth without getting soggy (unless you forget about it and wander off… not that I’ve ever done that).

• Spinach: Fresh is ideal, but frozen spinach works too. Just make sure to thaw and squeeze out the water so your soup doesn’t end up watery.

• Veggies: Celery and carrots are non-negotiable. They build that classic, comforting soup base we all know and love.

• Chicken Stock: Low-sodium gives you more control. Homemade? Amazing. Store-bought? Still great.

How To Make Turkey Meatball Orzo Soup with Spinach?

Step 1: Make the Meatballs
Tear up your bread (or dinner roll) into small pieces and soak it in milk. Add the turkey, egg, Parmesan, salt, pepper, and parsley. Then—here’s the fun part—use your hands to mix everything. Yes, your hands. Forget the spoon. You’ll know it’s right when the mixture feels sticky but holds together.

Step 2: Roll Them Up
Form small, bite-sized meatballs—about the size of a walnut. You’ll get around 30 to 34, depending on how big your “bite-sized” is. They don’t need to be perfect. Imperfect meatballs are charming.

Step 3: Brown Them (Optional, But Worth It)
I know, I know—extra step. But browning them in olive oil first adds so much flavor. Think golden crust, slightly crispy edges, and a depth that makes you go “oh yeah, that’s the good stuff.”

Step 4: Build the Soup
In your big soup pot, heat some olive oil and toss in the carrots, celery, salt, and pepper. Let them sizzle for about 8 minutes until they soften and smell ridiculously good. Then pour in your chicken stock and bring it to a boil.

Step 5: Add the Meatballs & Orzo
Drop those meatballs right into the bubbling broth, then add your orzo. Lower the heat, cover it up, and let it simmer for about 15 minutes. Stir occasionally so nothing sticks to the bottom (and because it’s oddly soothing).

Step 6: Add Spinach & Finish It Off
When everything’s tender, toss in the spinach. It’ll wilt almost instantly, turning your soup into something fresh and beautiful. Taste it, season as needed, and ladle into bowls.

Sprinkle Parmesan on top because… why wouldn’t you?

Storage Options:

This soup is a lifesaver for busy weeks. Pop leftovers in the fridge and they’ll keep for up to 4 days. The orzo will soak up some broth, so when you reheat it, add a little water or chicken stock to bring it back to life.

Want to freeze it? Totally doable—but leave the orzo out. Pasta and freezers aren’t exactly friends. Just reheat the broth and meatballs, cook some fresh orzo, and mix it in.

Variations and Substitutions:

One of the best things about this soup is how forgiving it is. Don’t have an ingredient? No problem.

• Swap the turkey: Ground chicken or pork works great.

• Go meatless: Try white beans or chickpeas instead of meatballs.

• No orzo? Rice, couscous, or any small pasta will do the trick.

• More greens: Use kale or chard for a heartier version.

• Add spice: A pinch of red pepper flakes or a squeeze of lemon juice at the end really wakes it up.

What to Serve with Turkey Meatball Orzo Soup with Spinach?

This Turkey Meatball Orzo Soup with Spinach is cozy enough on its own, but if you want to make it feel like a whole meal:

• Warm, crusty bread. Always.

• A crisp salad with lemon dressing to balance the warmth.

• A grilled cheese or even a panini if you’re feeling fancy.

• Or, honestly, just a blanket and a quiet night in.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yep! Make and freeze them raw or cooked. Just drop them in straight from the freezer and simmer a few extra minutes.

Can I use store-bought meatballs?
Of course! Just make sure they’re small and not heavily seasoned.

My soup got thick overnight—what do I do?
Totally normal! The orzo drinks up the broth. Just add some stock when reheating and it’s good as new.

There’s something so grounding about this Turkey Meatball Orzo Soup with Spinach. It’s not fussy or complicated—it’s real food, made with love and a little mess in the kitchen. The kind of meal that makes you slow down, even for just a moment.

So go ahead, make yourself a bowl. Sit down, breathe, and enjoy. Because sometimes, that’s all you really need.

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Butter Swim Biscuits

How to Make Mouthwatering Stuffing Balls

Turkey Meatball Orzo Soup with Spinach

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

This comforting Turkey Meatball Orzo Soup with Spinach features tender turkey meatballs, delicate orzo pasta, and fresh spinach simmered in a savory broth—a perfect wholesome meal for any day.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

For the Meatballs:

• 2 slices white bread or 1 soft dinner roll about 3 inches across, left out overnight
• 1/4 cup 60 ml whole or reduced-fat milk
• 1 large egg
• 1/4 cup 32 g grated Parmesan cheese
• 1 pound ground turkey preferably dark meat or at least 85% lean
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil divided

For the Soup:

• 2 tablespoons olive oil
• 2 stalks celery halved lengthwise and thinly sliced
• 3 medium carrots thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 cups 2 L chicken stock
• 1/2 cup 70 g orzo pasta
• 8 cups about 5 ounces baby spinach stems removed
• 1 cup 128 g grated Parmesan cheese for serving

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Meatball Mixture

1. Tear the bread or dinner roll into small pieces and place them in a large mixing bowl. Pour in the milk and allow the bread to soak for several minutes until softened. Add the egg, Parmesan cheese, ground turkey, salt, pepper, and parsley. Using clean hands, combine the ingredients gently until well mixed without overworking the meat.

Shape the Meatballs

1. With dampened hands, form the mixture into meatballs about 1 1/2 inches in diameter (approximately 30 to 34 pieces). Arrange them on a plate or tray.

Brown the Meatballs (Optional)

1. In a large nonstick skillet set over medium heat, warm 1 tablespoon of olive oil. Add half of the meatballs and cook for 3 minutes, or until golden brown on the bottom. Turn and cook for an additional 2 minutes until lightly browned on all sides. Transfer to a plate and repeat with the remaining olive oil and meatballs. Note that the meatballs will not yet be fully cooked.

Prepare the Soup Base

1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the celery, carrots, salt, and pepper. Sauté for 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Simmer the Soup

1. Pour in the chicken stock and bring it to a gentle boil. Carefully add the browned meatballs (or raw if skipping the browning step) and the orzo pasta. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally, until the meatballs are cooked through and the orzo is tender.

Add the Spinach

1. Stir in the baby spinach and cook for 2 minutes, just until wilted and vibrant green. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

1. Ladle the soup into individual bowls and top each serving with freshly grated Parmesan cheese. Serve warm and enjoy.

Notes

To make this soup gluten-free, replace the bread or dinner roll in the meatballs with gluten-free bread or gluten-free breadcrumbs. Substitute the orzo with gluten-free pasta or cooked rice. Ensure the chicken stock and Parmesan cheese are certified gluten-free, as some brands may contain additives.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/