Albeit a slightly warmer weather than is typical in Wisconsin, soup season is still in full force at our house. Our latest delight is this hearty, healthy and absolutely delicious meatball soup with pasta. I’ve had the recipe saved on my computer for a couple of years now – so long I can’t remember where I originally found it online, although I have a note that it was first published in Canadian Living.
I added my own variations, including using a favorite meatball recipe instead of the one listed in the recipe and we were all incredibly pleased with the comforting warmth and flavor of this soup. A simple tomato base makes up the body of the soup – enhanced with garlic, onions and other every day herbs and spices. It gets a burst of freshness from the frozen peas stirred in right at the end and the little nubbins of tender orzo make this super kid-friendly.
Not only was the soup perfect for dinner but the leftovers were absolutely dreamy!
This meal has a lot of components already wrapped up inside so I keep it simple with…
Fresh fruit with Honey Yogurt Dip
Steamed broccoli or other vegetable (even with peas in the soup, you can never offer too many veggies to kids, in my opinion)
A great dinner roll like these Fluffy Whole Wheat Dinner Rolls
One Year Ago: Tuscan Garlic Chicken
Two Years Ago: BBQ Chicken Braid
Three Years Ago: Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes
Note: For a boost of flavor and spice, add a pinch of dried red pepper flakes to the soup! You may end up with extra meatballs (which is why I didn't stir them all into the soup and instead, served them individually in each bowl of soup). Simply freeze the leftover meatballs to be used another time (perfect in these meatball subs or a remake of this soup).
- 1 cup panko crumbs or regular bread crumbs
- 1 cup buttermilk
- 2 1/2 pounds lean ground turkey, chicken or beef
- 2 teaspoons dried parsley
- 1 egg
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely minced
- 1 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 (6-ounce) can tomato paste
- 1 (28-ounce can) diced tomatoes (use fire-roasted diced tomatoes for a boost of flavor)
- 2 cups low-sodium chicken broth
- 2 cups water
- 1 cup dry orzo pasta
- 1 tablespoon brown sugar
- 1 cup frozen peas
- Freshly grated Parmesan cheese, for serving
- For the meatballs, line a large rimmed baking sheet with foil and lightly coat with cooking spray. Set aside. Preheat the oven to 400 degrees F.
- In a large bowl, stir together the panko and buttermilk. Let the mixture sit for five minutes. Add in the ground meat and all the other ingredients. Mix until well combined.
- Form 1-inch or slightly larger-sized meatballs and place them about 1/2-inch apart on the prepared baking sheet. Bake the meatballs for 20-25 minutes, until cooked through. Remove from oven and set aside (if there is an excess of grease on the baking tray, remove the meatballs to a paper-towel lined plate).
- To make the soup, while the meatballs bake, heat the oil in a large saucepan over medium heat. Add the onion, garlic, oregano, salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the tomato paste until well combined. Add the diced tomatoes, broth, and water. Bring the mixture to a boil, reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Add the orzo pasta and brown sugar, stir, and simmer for 10 minutes, until the pasta is tender but not mushy and soft. Stir in the peas and meatballs (see note above the recipe!) and cook until just heated through. Serve with freshly grated Parmesan cheese. Alternately, you can add the meatballs to individual bowls of soup if you don't want to stir them into the soup with the peas.