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Switch things up with this smooth tomato soup packed with tiny turkey meatballs and creamy orzo. Coconut milk gives it a rich feel, and a spoonful of pesto brings a boost of taste. You’ll feel full and good after a bowl of this.
Why Pick This Soup
This one does it all—pasta for a full belly, turkey meatballs for protein, carrots and spinach for veggie power. You can shake up the mix. Try other pastas or skip the meat. Feels like you’re eating out but it’s made on your own stove.
What You'll Need
- For Meatballs:
- Ground Turkey: lean, 1 pound
- Italian Seasoning: 1 spoon
- Garlic Powder: half a spoon
- Pesto: 2 spoons (if you want)
- Breadcrumbs: 1/3 cup
- Red Pepper: 1 spoon flakes
- Salt and Pepper For Soup:
- Chicken Broth: 4 cups
- Olive Oil: 2 spoons
- Crushed Tomatoes: 1 big can (28 oz)
- Onion: 1, chopped up
- Carrot: 1 large, sliced
- Spinach: 2-3 cups fresh
- Garlic: three cloves, chopped
- Coconut Milk: 1 can, light
- Orzo: 1 cup uncooked
- Italian Seasoning: 1 spoon
- Parmesan: for sprinkling
- Salt and Pepper again
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Simple Way To Make It
- Get the meatballs ready:
- Combine breadcrumbs, ground turkey, seasoning, pesto in a bowl. Shape little meatballs—think marble size. You should end up with about forty.
- Sear those meatballs:
- Pour 1 spoonful of oil in a big skillet. Brown the meatballs in batches, turning so all sides get color, about five minutes per set. Move cooked ones onto a plate.
- Now begin the soup:
- Put remaining oil in a soup pot. Toss in garlic, onion, carrots. Keep stirring for five minutes till veggies are soft and nothing’s sticking.
- Time to make things rich:
- Tip in tomatoes, coconut milk, broth, and seasoning. Give it a good stir and let it get bubbly.
- Pasta goes in:
- Stir in the orzo and pop the meatballs back. Turn down heat and simmer for 15 minutes. Stir every so often so orzo doesn’t glue itself to the bottom.
- Almost done:
- Wilt the spinach in at the end. Stir till it disappears into the soup. Taste—maybe you need a pinch more salt or a dash more pepper.
- Dishing up:
- Scoop into bowls. Add more pesto if you feel like it. Sprinkle with parmesan. Some folks throw red pepper flakes over the top too.
Orzo Tips
Orzo is pasta that looks like rice. It cooks up tender in about 15 minutes right in the soup. No need to cook ahead. Stir now and then so it doesn’t settle and burn on the bottom. Soup too thick for you? Pour in extra broth. Want to swap out orzo? Try rice or any tiny pasta.
Make It Your Own
If you’re out of turkey, grab chicken or even beef for the meatballs. Not into meat? White beans do the trick. Don’t want coconut milk? Regular milk fits too. Throw in more veggies like corn or peas. Spice fans, go wild with red pepper. Adapt it to your taste.
Awesome With Kids
Little meatballs are a hit with kids. Let them roll the meatballs – they’ll have fun helping out. Veggies cook down soft so no one complains. Double up your meatball batch and stash half in the freezer for easy meals later. Got picky eaters? Shred in more carrots, they won’t notice.
Quick Tricks
Save time with pre-chopped veggies. Want to speed things even more? Skip the meatballs and brown ground turkey straight in the pot. Leftovers freeze well—just leave out spinach until you reheat and add it fresh. Keeps fine in the fridge for 5 days. Soup thickens by tomorrow, so toss in some broth if you want it looser.
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Easy Slow Cooker Version
Give the meatballs a quick sear first. Put everything in the slow cooker except orzo and spinach. Cook on low for 6 hours or high for 3. Stir in orzo the last hour. Spinach goes in right before you eat. The kitchen will smell amazing the whole day. Great for rushed days.
Frequently Asked Questions
- → Can I use beef instead of turkey?
Absolutely! Beef offers a richer taste - just drain off any grease. Try lean beef (90/10) to avoid it getting oily. A little garlic and parsley help mimic turkey's lighter flavor. Stick to small-sized balls for quick cooking. Blend beef with turkey if you'd like a mix. For extra softness, mix in a splash of milk. Cook times may vary slightly, so keep an eye on them.
- → How about making it vegetarian?
Easy swap! Omit the meatballs or go for meatless crumbles. Use vegetable broth instead of chicken. Want extra protein? White beans or chickpeas fit right in. Mushrooms can also add that hearty vibe - chop 'em small, like meatballs. Throw in extra veggies like zucchini or bell peppers. Thanks to orzo and coconut milk, it's still rich and satisfying without meat. Add nutritional yeast for a cheesy, savory hit.
- → Need it gluten-free?
You’ve got options! Find a gluten-free orzo brand, like DeLallo. Swap breadcrumbs in the meatballs for crushed rice crackers or gluten-free crumbs. Double-check your broth for hidden gluten. If GF orzo is tricky to find, substitute with rice, quinoa, or tiny GF pasta shapes. The soup itself is gluten-free, so just make sure your pasta and meatball binders stay intact. You might want to cook GF pasta separately to avoid it breaking.
- → No coconut milk - help!
No worries—plenty of substitutes! Use heavy cream for richness or half-and-half for a lighter touch. Plain milk works too; just add a splash more for creaminess. Going dairy-free? Try a homemade cashew cream or almond milk. You could even melt cream cheese in slowly for a thick texture. Avoid boiling if using milk or cream—it might curdle. Any of these tweaks will keep it luscious, but each changes the flavor slightly.
- → Can I freeze extra?
Yes, but here’s the trick: Orzo absorbs liquid, so either hold off on adding it until reheating or freeze with extra broth. Keeps for up to three months in the freezer. Let it thaw in the fridge overnight. Warm it on the stove and stir gently so the meatballs stay whole. You might need extra liquid when reheating. Coconut milk might separate a little in freezing but blends back when warmed. Just adjust as needed!
Conclusion
Enjoyed this? Give turkey chili a go next round. Same meaty goodness and tomato base, but a spice twist. Both are super warming dishes to savor!