Meatball Soup

Meatball Soup is a comforting and hearty dish that combines tender meatballs, orzo pasta, and a flavorful broth. This soup is perfect for a cozy dinner or a satisfying lunch, offering a delightful mix of textures and tastes. The addition of Parmesan cheese and fresh parsley enhances the soup with a burst of flavor. Let’s take a closer look at the ingredients needed to create this delicious meal.

Ingredients

• Extra Virgin Olive Oil: 1 tablespoon, for sautéing the vegetables.
• Sweet Onion: 1 small, diced, adds a mild and sweet flavor.
• Carrots: 2 small, peeled and sliced thin, for a touch of sweetness and texture.
• Garlic: 2 cloves, minced, infuses the soup with a rich aroma.
• Dried Thyme: 1/4 teaspoon, adds a subtle earthy flavor.
• Salt and Pepper: To taste, for seasoning the soup.
• Chicken Broth: 48-ounce carton of low-sodium, forms the base of the soup.
• Lemon Juice: 3 tablespoons, adds a bright and tangy note.
• Orzo Pasta: 1/2 cup, uncooked, adds a pleasant texture to the soup.
• Italian Meatballs: 20 cooked meatballs, thawed if frozen, provide a hearty protein element.
• Parmesan Cheese: 1/4 cup grated, adds a savory and cheesy finish.
• Fresh Parsley: 1/4 cup chopped, for a fresh and vibrant garnish.

Instructions

Step 1:

In a large Dutch oven pot, heat the extra virgin olive oil over medium-high heat. Add the diced sweet onion and sliced carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.

Step 2:

Add the minced garlic to the pot and cook until fragrant, about 20 seconds. Be careful not to let the garlic burn. Season the mixture with dried thyme and salt and pepper to taste.

Step 3:

Pour in the low-sodium chicken broth and lemon juice, stirring to combine. Increase the heat to high and bring the mixture to a boil.

Step 4:

Once boiling, add the uncooked orzo pasta to the pot. Reduce the heat to medium and gently simmer the soup, stirring occasionally, for about 8 minutes or until the pasta is nearly tender.

Step 5:

Add the cooked Italian meatballs to the pot. Continue to simmer for an additional 7 minutes, allowing the meatballs to warm through and the orzo to fully cook.

Step 6:

Stir in the grated Parmesan cheese and fresh chopped parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 7:

Serve the soup hot, garnished with additional Parmesan cheese if desired. Enjoy the comforting flavors of this hearty Meatball Soup!

Serving and Storage Tips

Serve the Meatball Soup hot, with a generous sprinkle of Parmesan cheese and fresh parsley on top. This comforting soup pairs well with crusty bread or a simple side salad, making it a complete and satisfying meal. For an extra burst of flavor, you can add a squeeze of fresh lemon juice just before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if the soup thickens too much during storage.

Helpful Notes

For a more robust flavor, consider using homemade chicken broth or adding a dash of white wine to the broth. You can also customize the soup by adding additional vegetables such as spinach, zucchini, or celery. If you prefer a spicier version, add a pinch of red pepper flakes to the pot along with the thyme. To make the soup more filling, you can increase the amount of orzo pasta or substitute it with another small pasta shape like ditalini or acini di pepe.

Tips from well-known chefs

Chef Giada De Laurentiis suggests adding fresh herbs like basil or oregano to enhance the soup's freshness and aroma.

Chef Ina Garten recommends using high-quality Parmesan cheese and grating it fresh for the best flavor.

Chef Rachael Ray advises browning the meatballs before adding them to the soup for a richer, more developed flavor.