Soup for the Soul
It’s that time of the year when everyone and their mother is getting sick. I’m just recently recovering from a gnarly sickness, and it finally feels good to be able to breathe through my nose again. The day I felt something coming on, I immediately knew I wanted soup for dinner. Soup is so easy to eat and soothes the soul with its warmth. I knew I wanted something creamy yet nutritious, so this Orzo Pesto Meatball Soup was born! Creamy pesto soup with carrots, kale, mini Italian turkey meatballs, and orzo!
I love it when soup has a little bit of everything so that it makes a complete meal. It’s especially great for when you’re sick because you can get carbs, veggies, and protein in one pot and one bite. This ensures that your body is receiving all of its nutritional needs while you feel like you’re on your death bed. And this Orzo Pesto Meatball Soup is just that! You get your carbs from the orzo, fiber from the carrots and kale, and protein from the mini Italian Turkey meatballs. This soup is so flavorful and nourishing, so let’s get it cooking!
Mini Meatballs
Starting with our meatballs, I decided to make them miniature so that everything is bite-sized. In my opinion, all of the ingredients in a soup should be able to fit on a spoon so you can always get the perfect bite. All of the vegetables are diced small, the orzo is a shorter pasta, so the meatballs must be miniature!
Because this is a pesto based soup, I decided to make the meatballs more Italian flavored. We’re combining ground turkey, breadcrumbs, an egg, garlic, Italian seasoning, and red pepper flakes in a bowl. I always like to mix everything except for the ground turkey first. That way, all the spices are already evenly combined and will distribute easier and more evenly when you add in the turkey. Once the mixture is combined, roll them into balls about 1/2 a tablespoon in size. Now you have the cutest and tastiest mini meatballs!
One Pot Meal
Another great thing about soup is that most recipes only require one pot, and this Orzo Pesto Meatball Soup is no different. First, we’re going to sear the mini meatballs in a pot until they’re golden brown all around. Don’t worry if they’re fully cooked inside because we’ll finish cooking them off in the soup! Remove the seared meatballs from the pot then we’re moving on to saute the veggies. We have onions, garlic, carrots, going in first. Once they’re slightly cooked, we mix in flour. This is one of the components that’s going to help thicken the soup.
Next, add in the chicken broth, milk, Italian seasoning, orzo, and mini meatballs. The orzo is going to cook in the soup so that it absorbs all of those delicious flavors. As it cooks, the starch from the orzo will also help to thicken the soup and make it creamy. This step is also where the mini meatballs will finish cooking.
Once the orzo is cooked, you’re basically at the finish line. Mix in the kale, parmesan, pesto, and lemon juice. Cook the soup until the kale has wilted and taste for seasoning. This soup is so flavorful and hearty; it’s the perfect sick day meal. You get that creamy, pesto flavored soup, Italian seasoned meatballs, and the lemon juice which adds a hint of brightness. All of the shapes and flavors in this soup play so well together. I highly recommend trying this recipe out if you’re feeling a little under the weather or trying to beat the cold weather. Let me know if you do make this Orzo Pesto Meatball Soup and what you think in the comments section below!
Orzo Pesto Meatball Soup
Ingredients
For the Mini Turkey Meatballs
- 1/3 cup Breadcrumbs
- 1/3 cup Grated Parmesan Cheese
- 1 Large Egg
- 1 Garlic Clove (minced)
- 1 tsp. Italian Seasoning
- 1/4 tsp. Crushed Red Pepper Flakes
- 3/4 tsp. Kosher Salt
- 1/4 tsp. Ground Black Pepper
- 1 lb. Ground Turkey
- 2 Tbsp. Olive Oil
For the Orzo Pesto Soup
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 1 Medium Onion (small dice)
- 2 Carrots (peeled and small dice)
- 2 Garlic Cloves (minced)
- 3 Tbsp. All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 tsp. Italian Seasoning
- 1 cup Dry Orzo Pasta
- 3 cups Roughly Chopped Dinosaur Kale (de-stemmed)
- 1/4 cup Grated Parmesan Cheese
- 5 Tbsp. Pesto
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Ground Black Pepper
Instructions
For the Mini Turkey Meatballs
- In a large bowl, add in the breadcrumbs, parmesan cheese, egg, garlic, Italian seasoning, red pepper flakes, kosher salt, and black pepper. Whisk until well combined. Then add in the ground turkey. Gently mix until the ingredients are evenly combined. Grease your hands with oil then roll the mixture into balls a 1/2 tablespoon in size.
- Heat a large pot or Dutch oven over medium high heat. Add in the olive oil. Place the mini meatballs into the pot and sear for about 1-2 minutes on all sides until golden brown. They do not need to be fully cooked through. Remove the mini meatballs from the pot and set aside.
For the Orzo Pesto Soup
- In the same pot you cooked the meatballs in, add in the olive oil and unsalted butter. Heat over medium high heat. When the butter has melted, add in the onion, carrots, and garlic. Sauté for about 5-7 minutes until the vegetables are partially cooked through. Add in the flour. Mix and cook for 1 minute.
- Add in the chicken broth, milk, Italian seasoning, orzo, and mini meatballs. Lower the heat to medium. Cover and cook according to the cook time listed on the orzo package directions. Mix occasionally to prevent the orzo from sticking to the bottom of the pot
- When the orzo has fully cooked, mix in the dinosaur kale, parmesan cheese, pesto, lemon juice, salt and pepper. Cook for a few minutes until the dinosaur kale has wilted. Taste for seasoning then enjoy!
