Hearty Turkey Meatball Soup with Orzo and Spinach
This hearty Turkey Meatball Soup with Orzo and Spinach is the perfect comfort food on a chilly day. After making this many times, I’ve discovered the trick to keeping the meatballs tender and the broth rich. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Spicy Oven Baked Chicken Wings Recipe and Easy Keto Egg Roll in a Bowl Recipe Ready in 30 Minutes.
Why This Hearty Turkey Meatball Soup with Orzo and Spinach Is Pure Comfort
- Hearty and comforting
- Better than takeout
- Easy to customize
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
- Orzo
- Spinach
- Chicken broth
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Olive oil
- Grated Parmesan
- Optional: Fresh parsley
- Optional: Grated Parmesan
📝 Ingredient Notes
- Ground turkey: Use lean ground turkey for the best results.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping vegetables → See on Amazon
- Instant-read thermometer — Ensures meatballs are cooked through without overcooking → See on Amazon
How to Make Hearty Turkey Meatball Soup with Orzo and Spinach
- Step 1: In a large bowl, combine ground turkey, onion, garlic, breadcrumbs, egg, salt, and pepper. Mix until well combined.
- Step 2: Form the mixture into 1-inch meatballs and set aside.
- Step 3: In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from pot and set aside.
- Step 4: In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and cook for an additional minute.
- Step 5: Add chicken broth, orzo, salt, pepper, and Italian seasoning to the pot. Bring to a boil, then reduce heat and let simmer until orzo is tender.
- Step 6: Add meatballs back to the pot and let simmer for an additional 10 minutes. Stir in spinach and cook until wilted.
- Step 7: Serve hot with fresh parsley and grated Parmesan.
Cook's Tips for Perfect Hearty Turkey Meatball Soup with Orzo and Spinach
- Common mistake and fix: Overcooking meatballs can make them tough. To prevent this, use an instant-read thermometer to ensure they reach 165°F (74°C) and no more.
- Pro tip: For an even richer broth, use homemade chicken broth instead of store-bought.
- Pro tip: To make this soup ahead of time, prepare the meatballs and vegetables separately, then store in the refrigerator. When ready to serve, cook the orzo and combine all ingredients in the pot.
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 refrigerator for up to 4 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stovetop over medium heat until heated through.
Freezing Hearty Turkey Meatball Soup with Orzo and Spinach
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the broth.
- Best substitution: Ground chicken or turkey can be substituted for the ground turkey.
- Make-ahead: This soup freezes well. Prepare the soup without the spinach, then add it when reheating.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the broth is too thick, thin it out with a little water or additional chicken broth.
Want to level up this recipe?
Dutch oven — Even heat distribution ensures perfectly cooked meatballs and orzo → Check price on Amazon
Hearty Turkey Meatball Soup with Orzo and Spinach
Ingredients
Main Ingredients
- Ground turkey
- Onion
- Garlic
- Carrots
- Celery
- Orzo
- Spinach
- Chicken broth
Seasonings
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Olive oil
- Grated Parmesan
Optional Toppings
- Fresh parsley
- Grated Parmesan
Instructions
- Step 1: In a large bowl, combine ground turkey, onion, garlic, breadcrumbs, egg, salt, and pepper. Mix until well combined.
- Step 2: Form the mixture into 1-inch meatballs and set aside.
- Step 3: In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from pot and set aside.
- Step 4: In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and cook for an additional minute.
- Step 5: Add chicken broth, orzo, salt, pepper, and Italian seasoning to the pot. Bring to a boil, then reduce heat and let simmer until orzo is tender.
- Step 6: Add meatballs back to the pot and let simmer for an additional 10 minutes. Stir in spinach and cook until wilted.
- Step 7: Serve hot with fresh parsley and grated Parmesan.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the broth.
- Best substitution: Ground chicken or turkey can be substituted for the ground turkey.
- Make-ahead: This soup freezes well. Prepare the soup without the spinach, then add it when reheating.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the broth is too thick, thin it out with a little water or additional chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: This soup can be made ahead of time and reheated on the stovetop over medium heat until heated through.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 11g
- Carbs: 28g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty Turkey Meatball Soup with Orzo and Spinach FAQs
Yes, you can make this soup ahead of time. Prepare the meatballs and vegetables separately, then store in the refrigerator. When ready to serve, cook the orzo and combine all ingredients in the pot.
Overcooking meatballs can make them tough. To prevent this, use an instant-read thermometer to ensure they reach 165°F (74°C) and no more.
Yes, you can freeze this soup. Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, you can make this soup in the slow cooker. Cook the meatballs separately, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
The best way to reheat this soup is in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also reheat it in the microwave for 2-3 minutes or until heated through. Stir halfway through.
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!
