Creamy Tomato Orzo Soup with Mini Turkey Meatballs

This is one of those soups you just can’t stop eating. The idea first came to me because I wanted to make something reminiscent of those good old Spaghetti-O’s you probably had as a kid.

Except you know, I figured we’d elevate the flavor a bit with plenty of herbs, spices, pesto-infused mini turkey meatballs, orzo (cause we’re grown ups now) and a creamy sweet coconut milk tomato broth that’s simply OUT OF THIS WORLD DELICIOUS.

With the new year comes all of that annoying hype to “detox” and focus on what to stop doing, but I like to see the new year as a reset of what I can add to my life. We can truly reset by slowing down, rejuvenating and ground ourselves, moving more intentionally, finding ways to connect with people, and of course, nourishing our bodies with food that’s just as comforting as it is nutrient-dense. AKA let’s hit the reset button with a big bowl of nutritious grown up Spaghetti-O’s — are you down?

Trust your girl, and make this soup. You’ll love it and your kids will love it. The end.

tomato orzo soup with turkey meatballs in a mug next to crackers

What is orzo?

Orzo is a type of pasta that’s cut short to look like long grain rice. It’s similar in texture to rice but I love the extra delicious chewiness that it gives to soups and traditional pasta dishes! I like to use it similarly to pearl couscous like in my famous chicken soup recipe.

Ingredients you’ll need to make this turkey meatball orzo tomato soup

This super creamy tomato orzo soup uses tons of pantry staples for a wonderful, easy weeknight dinner that’s basically a hug in a bowl. There’s truly nothing better than healthy comfort food when it’s cold outside. Here’s what you’ll need to make it:

  • For the mini turkey meatballs: we’re using Shady Brook Farms® 93% Lean Ground Turkey, breadcrumbs, italian seasoning, garlic powder, red pepper flakes, salt & pepper. I also added in a bit of basil pesto and it was truly phenomenal! My son loved the meatballs on their own, too!
  • Veggies: you’ll need an onion, carrot & spinach.
  • For the broth: the creamy tomato broth is made with garlic, canned crushed tomatoes, light coconut milk (from the can), chicken broth, more Italian seasoning, salt & pepper.
  • Orzo: you’ll also need some dry orzo to throw in and make the soup extra delicious. Feel free to use gluten free orzo if you can find it!

orzo, carrots, spinach, onion & a package of ground turkey on a board

The magic of ground turkey

I absolutely LOVE using Shady Brook Farms® lean ground turkey in recipes because it’s high in lean protein, filled with B vitamins, immune boosting zinc, selenium and iron, and raised by independent farmers without any growth promoting antibiotics. You can check out all of their products offerings here.

Ground turkey is an absolute staple in our fridge because you can make so many fun & healthy recipes with it; in fact, we actually prefer it to beef for both flavor and nutrition. You can replace turkey in any recipe that calls for beef, pork or chicken. Think turkey burgers, meatballs, sloppy joe’s (omg have you tried mine yet?), the list goes on!

We’ve been giving our son, Sidney, turkey meatballs and he’s seriously obsessed. In this recipe, we’re making the cutest mini meatballs infused with a little basil pesto for extra flavor. They’re perfect on their own to pair with meals or to throw in simple 30 minute pastas like this one.

pot of creamy orzo tomato soup

How to make creamy orzo tomato soup with turkey meatballs

  1. Make your mini meatballs. You’ll first form the meatballs by mixing the ingredients together in a large bowl and then rolling together ½ inch mini meatballs. Brown these cuties in a skillet and set them aside.
  2. Saute your veggies. Then you’ll cook down the garlic, onion and carrot a bit so that they soften.
  3. Put it all together. Stir in the rest of your ingredients besides the spinach, carefully stir in your meatballs, and let it all simmer and cook. Add your spinach right at the end just so that it wilts.
  4. Serve it up. Serve with extra pesto if you’d like, parmesan, crackers and maybe some homemade garlic bread!

easy tomato orzo soup in two mugs with crackers

Try it in your slow cooker

Yes, this easy turkey meatball tomato orzo soup can be made in your slow cooker for ease!

  1. Brown your meatballs as-directed and set aside.
  2. Add the rest of your ingredients besides the orzo & spinach to your slow cooker. Stir in the meatballs and cook on high for 3-4 hours or on low for 6-7 hours.
  3. Once done cooking, add the orzo and spinach, cover and cook on high for 15-20 minutes or until the orzo is al dente.

creamy orzo tomato soup recipe with meatballs in a mug

Time-saving tip

If you’re crunched for time, you can also skip the meatball rolling and simply brown your ground turkey in a skillet completely with the same spices listed, then proceed with the recipe as directed. It will still be delicious!

creamy orzo tomato soup in two mugs

More delicious ways to use ground turkey

Juicy Turkey Meatballs in Tomato Basil Sauce with Burrata

Amazing Easy Turkey Tacos (with a slow cooker option!)

Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf

One Pan Ginger Chicken Meatballs with Peanut Sauce (feel free to use turkey here!)

Maple Blueberry Turkey Sausage Breakfast Patties

See how to make the creamy orzo tomato soup

I hope you love this wonderful creamy turkey meatball orzo tomato soup! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Creamy Tomato Orzo Soup with Mini Turkey Meatballs

Deliciously creamy orzo tomato soup with protein-packed mini turkey meatballs simmered in a flavorful coconut milk tomato broth. This satisfying, healthy turkey meatball tomato orzo soup packs in protein & veggies from spinach and carrots and is delicious with a touch of basil pesto!

  • For the meatballs:
  • 1
    Shady Brook Farms 93% lean ground turkey
  • 1/3
  • 1
    italian seasoning
  • ½
    garlic powder
  • 1
    red pepper flakes
  • Optional (but recommended): 2 tablespoons basil pesto
  • Freshly ground salt and pepper
  • 1
    olive oil, for cooking
  • For the soup:
  • 1/2
    olive oil
  • 3
    garlic, minced
  • 1
    yellow onion, diced
  • 1
    large carrot, sliced
  • 1
    (28 ounce) can crushed tomatoes
  • 1
    (15 ounce) can light coconut milk
  • 4
    low sodium chicken broth
  • 1
    italian seasoning
  • 6
    uncooked orzo (or about 1 cup uncooked orzo)
  • 1/2
  • Freshly ground black pepper
  • For mix-ins:
  • 2-3
    organic spinach
  • For serving:
  • Fresh shredded parmesan cheese
  • Extra basil pesto
  1. In a large bowl, use your hands to combine the turkey, breadcrumbs, italian seasoning, garlic powder, red pepper flakes, pesto, salt and pepper. Mix together until well combined and roll into approximately 40-45 1/2 inch mini sized meatballs.

  2. Place a large skillet over medium high heat and add in 1 tablespoon of olive oil. Add meatballs in batches and brown on all sides. This will take about 5-6 minutes per batch. You don’t need to cook them all the way through, as they will finish cooking in the soup. Once meatballs have browned nicely, transfer them to a large plate and set aside.

  3. In a large pot, add in ½ tablespoon olive oil and place over medium heat. Add in garlic, onion and carrot and saute until onion and carrots slightly soften, about 3-5 minutes. Next add in crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt and pepper and stir well. Add in browned meatballs back into the soup. Bring soup to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Finally stir in spinach and cook for another minute or until spinach wilts. Taste soup and adjust seasonings as necessary, adding more salt and pepper if you’d like.

  4. Serve soup immediately with extra basil pesto swirled in, parmesan, crackers and/or garlic bread. Serves 6.

Try it in your slow cooker

  1. Brown your meatballs as-directed and set aside.
  2. Add the rest of your ingredients besides the orzo & spinach to your slow cooker. Stir in the meatballs and cook on high for 3-4 hours or on low for 6-7 hours.
  3. Once done cooking, add the orzo and spinach, cover and cook on high for 15-20 minutes or until the orzo is al dente.


Servings: 6 servings

Serving size: 1 serving (based on 6)

Calories: 370kcal

Fat: 13.1g

Saturated fat: 5.5g

Carbohydrates: 38.7g

Fiber: 5.5g

Sugar: 8.6g

Protein: 23g

This recipe is in partnership with Shady Brook Farms®. All text and opinions are my own.

Original Source Link