Turkey Meatball Orzo Soup with Spinach
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.
6 Servings
Ingredients
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
Instructions
Prepare the Meatball Mixture
- 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
- 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)
- 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
- 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
- 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
- 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
- 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.