Description

Deliciously creamy orzo tomato soup with protein-packed mini turkey meatballs simmered in a flavorful coconut milk tomato broth. This healthy, satisfying soup is loaded with veggies, tender pasta, and a touch of basil pesto.

Ingredients

For the meatballs:

1 pound 93% lean ground turkey
⅓ cup breadcrumbs
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon red pepper flakes
Optional: 2 tablespoons basil pesto
Freshly ground salt and pepper
1 tablespoon olive oil, for cooking

For the soup:

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, diced
1 large carrot, sliced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can light coconut milk
4 cups low sodium chicken broth
1 teaspoon Italian seasoning
6 ounces uncooked orzo (about 1 cup)
½ teaspoon salt
Freshly ground black pepper

For mix-ins:

2–3 cups organic spinach

For serving:

Fresh shredded parmesan cheese
Extra basil pesto

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Instructions

1. In a large bowl, mix together ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, pesto (if using), salt, and pepper until well combined.

2. Roll the mixture into approximately 40–45 mini meatballs, about 1/2 inch in size.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides for about 5–6 minutes per batch. They do not need to be fully cooked. Transfer to a plate and set aside.

4. In a large pot, heat ½ tablespoon olive oil over medium heat. Add garlic, onion, and carrot. Sauté until softened, about 3–5 minutes.

5. Add crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt, and pepper. Stir well to combine.

6. Return the browned meatballs to the pot. Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.

7. Stir in the spinach and cook for another minute, until wilted.

8. Taste and adjust seasonings as desired.

9. Serve immediately, garnished with extra basil pesto, parmesan cheese, crackers, or garlic bread.

Notes

To make this soup even easier, prep the meatballs in advance and freeze them raw or cooked. You can also make this in a slow cooker — refer to the original blog post for instructions.

Customize with your favorite veggies or use kale instead of spinach.

The coconut milk adds creaminess without dairy, but you can substitute with heavy cream if preferred.