Hearty Turkey Meatball Soup with Orzo and Spinach

This hearty Turkey Meatball Soup with Orzo and Spinach is the ultimate comfort food. After making it dozens of times, I’ve perfected the balance of flavors and textures. The trick I discovered is using a mix of ground turkey and breadcrumbs for perfectly tender meatballs. This cozy soup is perfect for chilly winter nights, and it’s even better than takeout. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart Recipe and Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners.

What You'll Need for Hearty Turkey Meatball Soup with Orzo and Spinach

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground turkey
• 1 cup orzo pasta
• 4 cups low-sodium chicken broth
• 2 cups baby spinach
• 1 onion, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional: Grated Parmesan cheese
• Optional: Fresh basil, chopped

How to Make Hearty Turkey Meatball Soup with Orzo and Spinach

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine ground turkey, 1/2 cup breadcrumbs, oregano, basil, garlic powder, salt, and pepper. Mix well and form into 1-inch meatballs.
2. Step 2: Place meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned.
3. Step 3: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add chicken broth, orzo, and cooked meatballs. Bring to a boil, then reduce heat and simmer for 10 minutes, or until orzo is tender.
4. Step 4: Stir in baby spinach and cook until wilted. Season with additional salt and pepper if needed. Serve hot, topped with grated Parmesan and fresh basil if desired.

Storing & Reheating Hearty Turkey Meatball Soup with Orzo and Spinach

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for easy meal prep.

Freezing Hearty Turkey Meatball Soup with Orzo and Spinach

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For extra flavor, add a Parmesan rind to the pot while cooking. Remove before serving.
• Best substitution: Substitute ground chicken or turkey for the ground turkey.
• Make-ahead: This soup can be made ahead and reheated for easy meal prep.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.

Hearty Turkey Meatball Soup with Orzo and Spinach

⏱

Prep

20 mins

🍳

Cook

40 mins

⏳

Total

1 hr

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb ground turkey
• 1 cup orzo pasta
• 4 cups low-sodium chicken broth
• 2 cups baby spinach
• 1 onion, diced

Seasonings

• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Optional Toppings

• Grated Parmesan cheese
• Fresh basil, chopped

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine ground turkey, 1/2 cup breadcrumbs, oregano, basil, garlic powder, salt, and pepper. Mix well and form into 1-inch meatballs.
2. Step 2: Place meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned.
3. Step 3: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add chicken broth, orzo, and cooked meatballs. Bring to a boil, then reduce heat and simmer for 10 minutes, or until orzo is tender.
4. Step 4: Stir in baby spinach and cook until wilted. Season with additional salt and pepper if needed. Serve hot, topped with grated Parmesan and fresh basil if desired.

Notes

• Chef tip: For extra flavor, add a Parmesan rind to the pot while cooking. Remove before serving.
• Best substitution: Substitute ground chicken or turkey for the ground turkey.
• Make-ahead: This soup can be made ahead and reheated for easy meal prep.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated for easy meal prep.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 12g
• Carbs: 28g
• Fiber: 2g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 100mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Hearty Turkey Meatball Soup with Orzo and Spinach FAQs

A Warm Final Note

I can’t wait for you to try Hearty Turkey Meatball Soup with Orzo and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!