Description
A hearty Italian-style soup featuring tender meatballs, orzo pasta, and a rich tomato-infused broth. This comforting and satisfying meal is perfect for any day, combining savory flavors with a wholesome mix of ingredients that warm you from the inside out.
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
- 6 cups chicken or beef broth
- 1/2 cup orzo
- 1 can diced tomatoes (approx. 14.5 oz)
- 2 cloves garlic, minced
- Fresh basil or parsley for garnish
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine the ground beef or chicken with breadcrumbs, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to form a cohesive mixture.
- Shape the meatballs: Using your hands, form the mixture into small, bite-sized meatballs, about 1 inch in diameter, ensuring they are uniform for even cooking.
- Brown the meatballs: Heat the olive oil in a large pot or deep skillet over medium heat. Add the meatballs in batches, browning them lightly on all sides to develop flavor, about 4-5 minutes. Remove meatballs and set aside.
- Sauté garlic and build the soup base: In the same pot, add minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute. Then, pour in the chicken or beef broth and the diced tomatoes with their juice. Stir to combine and bring the mixture to a gentle simmer.
- Add the meatballs back and simmer: Return the browned meatballs to the pot. Allow the soup to simmer gently for about 10 minutes to let the flavors meld and ensure the meatballs cook through completely.
- Add orzo pasta: Stir in the orzo and continue to simmer the soup until the pasta is tender, about 8-10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Final touches and serving: Taste the soup and adjust seasoning with salt and pepper if necessary. Remove from heat, garnish with fresh basil or parsley, and serve warm. Optionally, sprinkle with additional grated Parmesan cheese for extra flavor.
Notes
- Use small meatballs for quicker and more even cooking.
- For extra nutrition and color, add a handful of spinach or kale during the last few minutes of cooking.
- Serve with grated Parmesan on top to enhance the flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a leaner option, use ground chicken or turkey instead of beef.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
