Description
A hearty Italian-style soup featuring tender homemade meatballs, tender orzo pasta, and a rich tomato-infused broth. This comforting and satisfying soup blends savory flavors with fresh herbs, making it perfect for cozy meals any day of the week.
Ingredients
Meatballs
- 300 g ground beef or chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup orzo pasta
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat with breadcrumbs, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly to create an even mixture suitable for shaping into meatballs.
- Form Meatballs: Shape the mixture into small, bite-sized meatballs, ensuring they are uniform in size to cook evenly and quickly.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs carefully and cook until lightly browned on all sides, about 5-7 minutes. This step adds flavor and seals in juices.
- Add Aromatics and Broth: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Then pour in the chicken or beef broth along with the diced tomatoes. Stir gently to combine.
- Simmer the Soup: Bring the soup to a simmer and let it cook gently on medium-low heat so the meatballs cook through, about 15 minutes. This allows flavors to meld and meatballs to become tender.
- Cook the Orzo: Add the orzo pasta to the simmering soup. Continue cooking for an additional 8-10 minutes or until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Finish and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls, garnish with fresh basil or parsley, and optionally sprinkle with extra Parmesan cheese. Serve warm for a comforting meal.
Notes
- Use small meatballs to expedite cooking time and ensure even cooking.
- Adding fresh spinach or kale near the end of cooking boosts nutrition and adds lovely color.
- Serve with additional grated Parmesan cheese for an enhanced umami flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a lighter version, use ground chicken and low-sodium broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
