Ingredients
Meatballs
- ½ pound ground beef, 85% lean
- ½ pound ground chicken or turkey
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ⅓ cup finely chopped fresh parsley
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Soup
- 1 yellow onion, finely diced
- 1 ¼ cups diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup uncooked orzo pasta
- 5 cups fresh spinach
- Salt and black pepper, to taste
Instructions
- Make the Meatballs: In a large bowl, gently mix ground beef, ground chicken or turkey, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper until just combined. Roll the mixture into ¾-inch meatballs to ensure even cooking.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per side until they develop a golden crust. Remove the browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté over medium heat for 5 to 6 minutes until the vegetables soften. Add minced garlic and Italian seasoning, cooking for an additional 1 minute to release fragrant flavors.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, return the meatballs to the pot, cover, and simmer gently for 10 to 12 minutes to cook the meatballs through and meld flavors.
- Cook Orzo: Meanwhile, cook the orzo pasta separately in boiling salted water until al dente, approximately 7 to 9 minutes. Drain and set aside.
- Add Spinach: Stir fresh spinach into the soup and cook for about 2 minutes until wilted and tender, enhancing color and nutrition.
- Serve: To serve, spoon cooked orzo into soup bowls, ladle the hot soup with meatballs and vegetables on top, and finish with freshly grated Parmesan cheese for extra taste.
Notes
- For a lighter option, substitute ground turkey for the beef and chicken mixture.
- Make the meatballs smaller or larger as desired, adjusting cooking times accordingly.
- Cooking orzo separately prevents it from absorbing too much broth and becoming mushy.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Fresh spinach can be substituted with kale or Swiss chard for a different flavor and texture.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian