Meatball & Orzo Soup

Meatball & Orzo Soup TextMeatball & Orzo Soup 1 Meatball & Orzo Soup 3


This time of year, soup is in high demand! It’s nice to eat some hot, hearty soup after coming in from the cold. Growing up, I was never much of a soup person. I liked chili, but not really soup….except for Campbell’s Chicken Noodle, cuz that stuff is delicious. As I’ve gotten older, I think two things have played a role in my new-found affinity for soups! One is that my palate just changed, and I’m glad it did! The other is that I’ve discovered tons of varieties and types of soups, giving me a much broader selection to find what I like and what I don’t.

This meatball & orzo soup is kinda like if your plate of spaghetti melted into a bowl of soup. It’s SO easy to make and kid-friendly too! If your child likes spaghetti and meatballs, he’ll like this soup. My favorite thing about this recipe is how easy it is. You can use frozen meatballs so all you do is saute the onions, toss in the meatballs, and then toss in a couple other ingredients and let it simmer. That’s it! It’s a great one-pan “dump ‘n’ go” recipe because there’s so little prep work to be done. And the result is a delicious, hearty meal!

I got this super simple and delicious recipe from my eMeals Low Calorie meal plan. I absolutely LOVE getting a week’s worth of meals and pre-made grocery lists in my inbox each week. There are many types of meal plans to choose from, so you can tailor it to fit your needs! If you haven’t tried eMeals, I highly recommend it, and I hope you enjoy it as much as I do!

Meatball & Orzo Soup

Yields: 6 servings

Calories per serving: 450

Meatball & Orzo Soup


  • 1 medium onion, chopped
  • 8 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 (24-oz) pkg frozen Italian-style turkey meatballs
  • 1 (28-oz) can crushed tomatoes
  • 1 (32-oz) carton fat-free, reduced-sodium chicken broth
  • 1 cup uncooked orzo pasta (8 oz)
  • shredded mozzarella for garnish (optional)


  1. Sauté onion and garlic in olive oil in a large pot over medium-high heat 4 minutes.
  2. Add meatballs, and cook until browned.
  3. Stir in tomatoes and broth; bring to a simmer. Reduce heat to medium; cover and simmer 25 minutes.
  4. Increase heat to medium-high; stir in 2 cups water and orzo. Bring to a boil, and cook 8 minutes or until pasta is tender.
  5. Serve topped with shredded mozzarella, if desired.

Source: eMeals


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