Italian Meatball Orzo Soup

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A warm, hearty crowd pleasing soup that is easy to make. I grabbed some of my pantry and freezer items and put this together one night.  It was a hit! 



7 garlic cloves, minced
1 onion, diced
2 tsp. oregano
1 tsp. basil
1 tsp. salt (or to taste)
1 tsp. pepper
1 6 oz. can tomato paste
2 15 oz. cans diced tomatoes
1 15 oz. can artichoke hearts
2 cartons (2 qts.) chicken broth 
About 15 meatballs (homemade or from Costco)
2 handfulls spinach
1 package Orzo pasta or other pasta substitute (I use Miracle Noodles)
Shredded Parmesan for Topping (optional) 


Saute the onion in 1 tsp. oil in a heavy stock pot.  Once wilted, add the minced garlic.  Add the oregano and basil and let “bloom” on the heat.  Add the tomato paste (yes, the whole can).  Mix well.  Add the salt and pepper, diced tomatoes, artichoke hearts, and chicken broth.  Heat through.  

Add the meatballs and simmer for 20 min.  

At the VERY END add the spinach and orzo and cook over medium heat for roughly 10 min or until the Orzo is soft.  Top with shredded parmesan and serve immediately.

*Note:  You may want to keep the Orzo separate if you are planning to have this soup multiple days in a row.  The Orzo will soak up every drop of liquid quickly and it will become all pasta, not soup.  You can just add the pasta to the heated bowls of soup at the time of serving.

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