Mix up your regular tomato soup with this creamy version loaded with orzo and tiny turkey meatballs. The coconut milk makes it silky smooth, and we throw in some pesto for extra flavor. Perfect when you want something filling that still feels good for you.
Why Make This Soup
This soup's got it all - protein from turkey meatballs, veggies like spinach and carrots, and pasta to fill you up. Switch things around to make it how you like. Use different pasta or make it without meat. Tastes like fancy restaurant food but you can make it at home.
What You Need
- For Meatballs:
- Ground Turkey: 1 pound lean meat
- Breadcrumbs: 1/3 cup
- Italian Seasoning: 1 spoon
- Garlic Powder: 1/2 spoon
- Red Pepper: 1 spoon flakes
- Pesto: 2 spoons (if you want)
- Salt and Pepper For Soup:
- Olive Oil: 2 spoons total
- Garlic: 3 cloves, chopped
- Onion: 1 whole, cut small
- Carrot: 1 big one, sliced
- Crushed Tomatoes: 1 big can (28 oz)
- Coconut Milk: 1 can light kind
- Chicken Broth: 4 cups
- Italian Seasoning: 1 spoon
- Orzo: 1 cup dry
- Spinach: 2-3 cups fresh
- More Salt and Pepper
- Parmesan: For topping
How to Make It
- Make meatballs first:
- Mix turkey, breadcrumbs, seasonings, pesto in bowl. Roll tiny meatballs - size of big marbles. Should get about 40.
- Cook meatballs:
- Heat 1 spoon oil in big pan. Cook meatballs in batches till brown all over - about 5 minutes. Put on plate.
- Start soup:
- In big pot, heat rest of oil. Cook garlic, onion, carrots till soft - about 5 minutes. Stir so garlic don't burn.
- Make it creamy:
- Pour in tomatoes, coconut milk, broth. Add seasoning. Stir good. Let it start bubbling.
- Add pasta:
- Put in orzo and cooked meatballs. Turn heat low. Cook 15 minutes, stir sometimes so pasta don't stick.
- Finish up:
- Throw in spinach. Stir till it shrinks down. Taste soup - need salt? More pepper?
- Serve hot:
- Fill bowls. Put extra pesto on top if you want. Sprinkle cheese. Some folks like red pepper flakes too.
About The Orzo
Orzo looks like rice but it's really tiny pasta. Gets soft in about 15 minutes. Don't cook it first - goes right in soup raw. Stir bottom of pot good or it sticks. If soup gets too thick, add more broth. Want it without pasta? Use rice or small noodles instead.
Making It Your Way
No turkey? Use chicken or beef for meatballs. Don't want meat? Throw in white beans instead. Regular milk works if you don't like coconut milk. Add more veggies if you want - peas or corn work good. Some folks like it spicier - add more red pepper. Make it how your family likes it.
Good For Families
Kids love the tiny meatballs. Get them to help roll them - makes cooking fun. Veggies cook soft so picky eaters don't mind them. Make double batch of meatballs - freeze half for next time. Some parents sneak in extra carrots - kids don't notice.
Save Time Tips
Buy pre-cut veggies if you're busy. Want it faster? Skip meatballs - just cook ground turkey in pot. Made too much? Freezes good but leave out spinach - add fresh when reheating. Keeps 5 days in fridge. Gets thicker next day - add splash of broth.
Make It In Slow Cooker
Brown meatballs first. Put everything except pasta and spinach in slow cooker. Cook low 6 hours or high 3 hours. Add orzo last hour. Put spinach in right before eating. Makes house smell good all day. Perfect for busy days.
Frequently Asked Questions
- Can I use beef instead of turkey?
Sure can! Ground beef makes richer meatballs - just drain off extra fat. Use lean beef (90/10) to keep it from getting greasy. Mix in some garlic and parsley to match turkey's lighter taste. Make the balls the same small size so they cook quick. Some folks like using half beef, half turkey. They'll cook a bit faster than pure turkey balls, so watch them close. Want them super tender? Add a splash of milk to the meat mix.
- How about making it vegetarian?
Easy fixes: Skip the meatballs or use veggie crumbles to make fake ones. Switch to veggie broth. Want more protein? Add a can of white beans or chickpeas. Mushrooms give it a meaty taste too - slice them small like the meatballs would be. Some folks add extra veggies like zucchini or bell peppers. The orzo and coconut milk keep it creamy and filling even without meat. Maybe throw in some nutritional yeast for extra savory flavor.
- Need it gluten-free?
Look for gluten-free orzo - DeLallo makes a good one. For meatballs, use gluten-free breadcrumbs or crushed rice crackers. Check your broth careful - some have hidden wheat. Can't find GF orzo? Try rice, quinoa, or those tiny GF pasta shapes. The soup base is naturally gluten-free. Just watch the meatballs don't break up - GF binders can be more delicate. You might need to cook GF pasta separate and add it to each bowl.
- No coconut milk - help!
Got options! Heavy cream makes it super rich. Half & half works too. Regular milk's fine, might need a bit more to get it creamy. Want it dairy-free? Try cashew cream (soak and blend cashews) or plain almond milk. Even cream cheese works - just melt it in slow. If you use regular milk products, add them at the end and don't let it boil or they might curdle. Each choice changes the taste a bit but they all make it nice and creamy.
- Can I freeze extra?
Yes, but freeze smart! The orzo keeps soaking up liquid, so either: 1) Freeze before adding pasta and make fresh orzo later, or 2) Add extra broth before freezing. Good in freezer 3 months. Let it thaw in fridge overnight. Heat slow on stove, stirring gentle so meatballs don't break. Might need more liquid when reheating. The coconut milk might look weird frozen but stirs back together when hot.
Some More Ideas
Like this? Try making turkey chili next time. Uses the same meat and tomatoes, just different spices. Both warm you up good!