Ingredients
For the Meatballs:
- 1/2 lb. ground beef (or ground turkey)
- 1/2 lb. ground Italian sausage
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (for cooking)
For the Soup:
- 1 yellow onion, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 red bell pepper, seeds removed and diced
- 1 tablespoon tomato paste
- 8 cups chicken broth
- 15 oz can fire roasted tomatoes
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 3/4 cup dry orzo pasta
- 2 cups roughly chopped spinach
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Make the meatball mixture: In a large bowl, combine ground beef (or turkey), Italian sausage, beaten egg, breadcrumbs, Parmesan cheese, minced garlic, fresh parsley, Italian seasoning, salt, and pepper. Gently toss with your hands until all ingredients are evenly distributed for a homogenous mixture.
- Form the meatballs: Roll the meatball mixture into tablespoon-sized balls using your hands and place them on a large plate or tray to prepare for cooking.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the meatballs and cook for 4 to 5 minutes until browned on all sides, turning occasionally. The meatballs do not need to be fully cooked at this point since they will finish cooking in the soup. Transfer browned meatballs onto a paper towel-lined plate. Repeat with the remaining meatballs.
- Cook the vegetables: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add chopped onion, diced carrots, diced celery, and diced red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute to enhance flavor.
- Assemble the soup: Pour in chicken broth and fire roasted tomatoes into the pot with cooked vegetables. Bring the mixture to a boil. Season the soup with Italian seasoning, the bay leaf, kosher salt, and black pepper to taste. Add the dry orzo pasta and the browned meatballs. Reduce the heat to low.
- Simmer: Cover the pot with a lid and simmer for about 10 minutes, until the orzo pasta is tender and the meatballs are cooked through.
- Add spinach and Parmesan: Stir in roughly chopped spinach, freshly grated Parmesan cheese, and crushed red pepper flakes. Cook for one more minute to wilt the spinach and blend the flavors. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and optionally garnish each serving with more freshly grated Parmesan cheese. Serve immediately and enjoy the comforting warmth of this Italian-inspired soup.
Notes
- You can substitute ground turkey for the ground beef to make the meatballs leaner.
- Prepare the meatballs evenly to ensure consistent cooking.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Use fresh parsley for best flavor, but dried can be used in a pinch (reduce quantity).
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- To keep the orzo from overcooking upon reheating, cook it slightly less than done and finish reheating gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
