Homestyle Turkey Meatball and Orzo Soup

As the seasons transition and the air turns crisp, there's an undeniable desire for dishes that offer warmth and comfort. One such dish that perfectly encapsulates this feeling is Cozy Turkey Meatball and Orzo Soup. This delightful recipe combines the heartiness of tender turkey meatballs with the unique texture of orzo pasta, all enveloped in a rich and flavorful broth. Ideal for family meals, this soup not only satisfies the palate but also nourishes the body, making it a quintessential choice for cozy evenings spent at home.

Homestyle Turkey Meatball and Orzo Soup

Warm up your fall evenings with Cozy Turkey Meatball and Orzo Soup, a hearty dish that's perfect for family gatherings. This delicious recipe features tender turkey meatballs combined with the unique texture of orzo pasta in a rich, flavorful broth. Easy to prepare and packed with nutritious ingredients, this soup offers a comforting twist on traditional recipes. Dive into the detailed guide and discover how to create this wholesome meal that will nourish both your body and soul. Enjoy the culinary experience and create lasting memories around the dinner table!

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Ingredients

For the Meatballs:

1 pound ground turkey

1/2 cup breadcrumbs (preferably Italian-style)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

For the Soup:

1 tablespoon olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

8 cups low-sodium chicken broth

1 cup orzo pasta

1 (14.5 oz) can diced tomatoes (with juices)

1 teaspoon dried basil

1 teaspoon dried thyme

Juice of 1 lemon

Salt and pepper to taste

Extra parsley for garnish

Instructions

Prepare the Meatballs:

- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, parsley, egg, minced garlic, oregano, salt, and pepper. Mix until well combined but do not overmix.

- Form the mixture into small meatballs, about 1-inch in diameter.

Brown the Meatballs:

- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs for about 3-4 minutes on each side, until they are golden. Remove from the pot and set aside.

Make the Soup Base:

- In the same pot, add a little more olive oil if needed and sauté the onion, carrots, and celery over medium heat for about 5-7 minutes, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Combine Ingredients:

- Pour in the chicken broth, diced tomatoes (with juices), dried basil, thyme, and a pinch of salt and pepper. Bring to a simmer.

Add Orzo and Meatballs:

- Once the broth is simmering, add the orzo and gently drop the browned meatballs back into the pot. Allow everything to cook together for about 10-12 minutes, or until the orzo is cooked al dente.

Finish and Serve:

- Stir in the lemon juice for brightness. Taste and adjust the seasoning with salt and pepper if necessary.

- Serve hot, garnished with extra parsley if desired.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6