Creamy Orzo Meatball Soup

Overhead shot of a bowl of orzo meatball soup on a plate mat with a spoon beside it and a tablecloth in the corner on a black background.

Creamy Orzo Meatball Soup

This Orzo Meatball Soup recipe features tender meatballs with orzo pasta simmered in savory beef stock. It is a warm, satisfying dish with well-balanced ingredients, offering a hearty meal for any occasion.

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Course: Soup

Cuisine: American

Keyword: Orzo Meatball soup, Orzo soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 572kcal

Ingredients

1 cup Orzo pasta Uncooked
1.10 lbs Ground beef
4 cups Beef stock
1 handful Baby Spinach
1 Green pepper
1 Yellow pepper
1 Red pepper
2 Carrots
2 sticks Celery
1 Onion
1 Egg
2 tbsp Double thick cream Optional
1 tsp Seasoning Dried oregano, All spice, garlic powder, black pepper, and salt

Instructions

In a bowl, add the ground beef and 1 egg the season with seasoning of your choice. I used dried oregano, all spice, garlic powder, cajun seasoning, black pepper and pinch of salt. Mix well then make meatballs and lay them on a baking tray or dish and bake in a preheated oven on 190°C (375°F) for about 30 minutes.
Meanwhile, chop the veggies. In a large pot sauté the onions, bell peppers and celery with a tablespoon of olive oil on medium-high heat for up to 5 minutes.
Season and add the carrots followed by the beef stock. Bring it to boil.
Add a cup of uncooked orzo pasta and lower the head to medium heat then let it gently simmer for 10 to 15 minutes or just until the pasta is cooked. Stirring occasionally so that it doesn't stick, add more stock or water if needed.
In the last 5 minutes at a handful of spinach and meatballs then continue cooking for 5 more minutes.
This step is optional, add cream if you like creamy soup and your Orzo meatball soup is ready to be served.

Nutrition