Meatball Orzo Soup
Published on October 07, 2026
Quick Summary
This easy Meatball Orzo Soup is a cozy, flavorful one-pot dinner made with tender homemade meatballs, orzo pasta, vegetables, spinach, Parmesan, and a flavorful tomato broth. The meatballs are browned first for extra flavor, then finish cooking right in the soup. It’s hearty enough for dinner, but still light and fresh thanks to plenty of vegetables and spinach. This is a soup the whole family will love!
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Soup season is my favorite season! I love having a big pot of soup simmering on the stove, especially when it makes dinner easy and satisfying. This Meatball Orzo Soup is one of my favorites to make for my family because it’s a complete meal made in one pot. You’ve got tender, flavorful meatballs, hearty orzo, lots of vegetables, fresh spinach, and Parmesan all simmered together in a rich, flavorful tomato broth.
The meatballs are made with a combination of ground beef and Italian sausage, plus Parmesan, garlic, parsley, and Italian seasoning. I like to brown them in a skillet first because that extra step gives the meatballs so much flavor, but they don’t need to be cooked all the way through. They finish cooking in the soup, which keeps them tender and juicy.
The soup itself starts with the classic combination of onion, carrots, and celery, along with red bell pepper and garlic. Fire-roasted tomatoes add another layer of flavor, and the orzo cooks right in the broth, making this a wonderfully simple one-pot meal.
This is the kind of soup I love serving on a chilly fall or winter evening with some crusty bread on the side. It also makes a great Sunday dinner and is perfect for meal prep because it reheats beautifully. If you’re looking for a new soup to add to your dinner rotation, make this one! It’s a winner!
Table of Contents
Ingredients (with Helpful Notes)
For the Meatballs
- Ground beef: I use lean ground beef, but ground turkey works well if you prefer.
- Italian sausage: Use mild or hot Italian sausage depending on how much heat you like.
- Egg: Helps bind the meatballs together and keeps them tender.
- Breadcrumbs: Regular plain breadcrumbs work perfectly here.
- Parmesan: Freshly grated Parmesan adds lots of savory flavor to the meatballs.
- Garlic: Freshly minced garlic gives the meatballs the best flavor.
- Fresh parsley: Adds freshness and a pop of color.
- Italian seasoning: A simple blend of herbs gives the meatballs classic Italian flavor.
For the Soup
- Yellow onion, carrots, and celery: This flavorful vegetable base gives the soup plenty of depth.
- Red bell pepper: Adds sweetness, color, and another layer of flavor.
- Garlic: Add it after the vegetables have softened so it doesn’t burn.
- Tomato paste: A little tomato paste adds richness and deep tomato flavor.
- Chicken broth: I prefer chicken broth for its lighter flavor, but vegetable broth can also work.
- Fire-roasted tomatoes: They add wonderful flavor without requiring a long simmer.
- Orzo: This tiny rice-shaped pasta makes the soup hearty while keeping it easy to eat.
- Spinach: Stir in fresh spinach at the very end so it stays bright and tender.
- Parmesan: Freshly grated Parmesan melts into the soup and adds a delicious savory finish.
- Crushed red pepper flakes: Adds a subtle kick. Add more if you like a little heat.
- Bay leaf and Italian seasoning: These simple seasonings round out the broth.
How to Make Meatball Orzo Soup
Make the meatball mixture. Add all of the meatball ingredients to a large bowl and gently mix until everything is combined. Don’t overwork the meat or the meatballs can become tough.
Form the meatballs. Roll the mixture into small, tablespoon-size meatballs. They don’t have to be perfectly round—just aim for similar sizes so they cook evenly.
Brown the meatballs. Brown the meatballs in a little olive oil in batches. You’re looking for a nice golden-brown exterior, not fully cooked meatballs. They’ll finish cooking in the soup.
Build the soup. In a large pot, sauté the onion, carrots, celery, and red bell pepper until they begin to soften. Stir in the garlic and tomato paste and cook briefly.
Add the broth and tomatoes. Pour in the chicken broth and fire-roasted tomatoes, then season with Italian seasoning, bay leaf, salt, pepper, and red pepper flakes.
Add the meatballs and orzo. Bring the soup to a boil, then add the orzo and browned meatballs. Reduce the heat and let everything gently simmer until the orzo is tender and the meatballs are cooked through.
Finish with spinach and Parmesan. Stir in the spinach and Parmesan and let the soup cook for another minute. Taste and adjust the seasoning if needed.
Serve. Ladle the hot soup into bowls and finish with plenty of freshly grated Parmesan. A piece of crusty bread alongside is always a good idea!
Tips for Making the Soup
- Don’t overmix the meatball mixture. Gently combine everything just until the ingredients are incorporated. This helps keep the meatballs tender.
- Brown the meatballs in batches. Crowding the pan makes it harder for them to brown nicely.
- The meatballs don’t need to be cooked through in the skillet. They will finish cooking in the soup, so just focus on getting some good color on the outside.
- Cut the vegetables fairly small. This makes them easy to eat alongside the little orzo and meatballs.
- Watch the orzo. It cooks quickly, so keep an eye on the soup once you add it. You want the orzo tender but not mushy.
- Taste before serving. Depending on the broth and Parmesan you use, you may want to add a little more salt or pepper.
- Don’t skip the extra Parmesan. A little freshly grated Parmesan stirred into the soup makes the broth extra flavorful, and I love adding more to each bowl.
How to Store and Reheat
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- The orzo will continue to absorb some of the broth as the soup sits, so you may need to add a splash of chicken broth when reheating. Warm the soup gently on the stovetop or in the microwave, stirring occasionally.
- You can also freeze the soup, although the texture of the orzo will be softer after thawing. If you know you want to freeze the soup, slightly undercook the orzo. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra broth as needed.
Meatball Orzo Soup
Ingredients
For the meatballs:
- 1/2 lb. ground beef, can use 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
- 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), sausage, egg, breadcrumbs, parmesan cheese, garlic, fresh parsley, Italian seasoning, salt, and pepper. Gently toss with hands until all ingredients are evenly distributed.
- Form the meatballs. Roll the mixture into tablespoon-size meatballs and transfer to a large plate.
- Brown the meatballs. In a large skillet, heat the olive oil over medium high heat. Add half of the meatballs and cook for 4 to 5 minutes until browned on all sides, turning occasionally. They don’t have to be cooked all the way through because they will finish cooking in the soup. Transfer cooked meatballs to a plate lined with paper towels. Repeat the process with remaining meatballs.
- Cook the veggies. In a large pot, heat 1 tablespoon of olive oil over medium high heat. Add onion, carrots, celery, and red pepper. Cook for 5 minutes, or until veggies have softened. Add garlic and cook for one more minute.
- Assemble soup. Poor in the broth and fire roasted tomatoes bring to a boil. Season soup with Italian seasoning, bay leaf, salt, and pepper, to taste. Add in the orzo and meatballs, reduce the heat to low.
- Simmer. Cover the pot with a lid and cook for about 10 minutes or until pasta is tender and meatballs are cooked through.
- Add spinach and parmesan. Stir in spinach, parmesan cheese, and crushed red pepper flakes. Cook for one more minute. Remove the bay leaf.
- Serve. Ladle the soup into bowls and garnish with freshly grated parmesan cheese, if desired. Enjoy!
Notes
- You can use ground turkey in place of the ground beef.
- Use mild or hot Italian sausage depending on your preference.
- Brown the meatballs in batches so they get a nice golden crust.
- The meatballs do not need to be cooked through in the skillet because they finish cooking in the soup.
- Orzo cooks quickly, so keep an eye on it and avoid overcooking.
- The orzo will continue to absorb broth as the soup sits. Add additional chicken broth when reheating if needed.
- For a little extra heat, use hot Italian sausage and/or increase the crushed red pepper flakes.
- Freshly grated Parmesan is best for both the soup and serving.
Nutrition
Have you tried this recipe?
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Variations
- Ground turkey: Swap the ground beef for ground turkey for a lighter meatball.
- Spicy meatballs: Use hot Italian sausage and add a little extra crushed red pepper.
- Extra vegetables: Add zucchini, mushrooms, or chopped kale.
- Greens: Swap the spinach for kale. Give kale a few extra minutes to soften.
- Creamy meatball orzo soup: Stir in a splash of heavy cream at the end for a creamy version.
- Gluten-free: Use gluten-free breadcrumbs and your favorite gluten-free small pasta in place of the orzo.
Serving Suggestions
Serve this soup with crusty bread, garlic bread, dinner rolls, or a simple green salad. I also love serving it with a little extra Parmesan and freshly cracked black pepper right on top.
This is a great weeknight dinner, Sunday dinner, or make-ahead meal for a busy week. It is also a wonderful soup to make when you’re feeding a crowd because everything comes together in one big pot.
More Soup Recipes to Make
- Italian Sausage Tortellini Soup
- Italian Wedding Soup
- White Bean Soup
- Minestrone Soup
- Lasagna Soup
- Sausage Kale White Bean Soup
Check out all of my delicious SOUP RECIPES!
