Homestyle Turkey Meatball and Orzo Soup

As the chill of autumn settles in and the days grow shorter, there's nothing quite as comforting as a warm bowl of soup. The act of savoring a hearty soup can evoke feelings of nostalgia, reminding many of family gatherings and cozy evenings spent indoors. Among the myriad of soup recipes that one can prepare, Cozy Turkey Meatball and Orzo Soup stands out as a wholesome, family-friendly dish that provides both nourishment and warmth. This soup is not only a delightful addition to your fall and winter repertoire but also a fantastic way to sneak in a variety of nutritious ingredients for the whole family.

Homestyle Turkey Meatball and Orzo Soup

Warm up your chilly autumn evenings with a bowl of Cozy Turkey Meatball and Orzo Soup. This wholesome recipe combines tender turkey meatballs, bite-sized orzo pasta, and a medley of nutritious vegetables for a comforting family meal. Packed with flavors that evoke nostalgia, this soup is easy to make any night of the week. Perfect for sharing with loved ones, each spoonful brings warmth and nourishment to the table. Embrace the cozy vibes and make this delicious soup a staple in your kitchen.

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Ingredients

For the Meatballs:

1 pound ground turkey

1/2 cup Italian-style breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

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 their 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 mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, dried oregano, and a generous sprinkle of salt and pepper. Mix well until all ingredients are combined, being careful not to overmix to ensure tender meatballs.

- Shape the mixture into small meatballs, each about 1-inch in diameter, and set them aside on a plate.

Brown the Meatballs:

- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Carefully add the meatballs in batches to avoid overcrowding the pot. Sear the meatballs for approximately 3-4 minutes on each side until golden brown. Use a slotted spoon to remove them from the pot and place them on a clean plate.

Make the Soup Base:

- In the same pot, add a splash more olive oil if necessary. Add the diced onion, carrots, and celery, and sauté over medium heat for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Then, stir in the minced garlic and continue to sauté for an additional minute until fragrant.

Combine Ingredients:

- Pour the chicken broth into the pot, followed by the diced tomatoes (including their juices), dried basil, dried thyme, and a pinch of salt and pepper. Stir to combine and bring the mixture to a gentle simmer.

Add Orzo and Meatballs:

- Once the broth is simmering, add the orzo pasta and carefully place the browned meatballs back into the pot. Cook together for about 10-12 minutes, or until the orzo is tender and cooked to al dente, stirring occasionally to prevent sticking.

Finish and Serve:

- Remove the pot from heat and stir in the fresh lemon juice for a touch of brightness. Taste the soup and adjust the seasoning with more salt and pepper if desired.

- Serve the soup hot, ladled into bowls and garnished with additional chopped parsley for a fresh finish.

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

- Presentation Tips: For a delightful presentation, serve the soup in warm bowls, adding a sprig of parsley on top along with a lemon wedge on the side for extra color and flavor. Enjoy!