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Switch things up from classic tomato soup with this dreamy, creamy version. There's little turkey meatballs and orzo for a fun bite. Coconut milk brings a smooth texture, and a spoonful of pesto wakes up the flavors. It's cozy but still feels light, so you won't feel stuffed.
Why Try This Soup
This one does it all. Turkey meatballs pack in the protein. You get spinach, carrots, and orzo for a bowl that fills you up. Feel free to swap out the pasta or leave out the meat. It tastes super fancy, but you'll nail it in your own kitchen.
Stuff You'll Need
- For the Soup:
- Chicken Broth: 4 cups in total
- Spinach: 2-3 cups fresh
- Onion: 1, diced
- Crushed Tomatoes: 1 large (28 oz) can
- Carrot: 1, thinly sliced
- Olive Oil: 2 tablespoons for all cooking
- Italian Seasoning: 1 tablespoon
- Coconut Milk: 1 can, light
- Orzo: 1 cup dry
- Parmesan: Sprinkle for serving
- More Salt and Pepper
- Garlic: 3 cloves, chopped up For the Meatballs:
- Pesto: 2 tablespoons, optional
- Ground Turkey: 1 pound, lean
- Salt and Pepper
- Breadcrumbs: 1/3 cup
- Italian Seasoning: 1 tablespoon
- Red Pepper Flakes: 1 tablespoon
- Garlic Powder: 1/2 tablespoon
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Simple Way to Cook It
- Get the meatballs ready:
- Combine ground turkey, seasonings, pesto, and breadcrumbs in a big bowl. Shape into little balls, like big marbles. You’ll roll out around 40 of them.
- Brown the meatballs:
- Warm 1 tablespoon of oil in a large skillet. Sear meatballs in small groups so they brown nicely, about 5 minutes. Move cooked ones onto a plate.
- Start the soup base:
- Grab a big pot, pour in the rest of the oil. Toss in onions, garlic, and carrots. Cook till soft, about 5 minutes, mixing so nothing burns.
- Get it nice and smooth:
- Add your crushed tomatoes, coconut milk, and broth. Sprinkle in the seasoning. Give it a good stir and let it start to bubble.
- Pasta goes in:
- Drop in orzo and all your meatballs. Drop the heat to low. Simmer for about 15 minutes, stirring now and then, so the orzo doesn’t stick.
- Wrap it up:
- Stir spinach in right at the end. Let it wilt. Taste it—does it need a bit more salt or pepper?
- Dish it up:
- Ladle soup into bowls. Dollop on extra pesto if that sounds good. Grate on some cheese. Add extra pepper flakes if you love heat.
Orzo—What's Up With It?
Orzo looks like rice but it's actually pasta. It softens up in 15 minutes or less. Don't boil it first, just toss it in the soup raw. Be sure to stir the bottom or it'll stick. Too thick? Splash in more broth. Don't want orzo? You could use rice or any tiny noodle instead.
Make It How You Like
No turkey? Sub in chicken or ground beef for the meatballs. Want to skip meat? Toss in canned white beans. Coconut milk not your thing? Use regular dairy milk. Load up with other veggies if you like—peas and corn are both tasty. Like it hot? Crank up those red pepper flakes. Do whatever works best at your house.
Family Friendly
Kiddos love those mini meatballs. Let them help roll 'em out—it’s more fun that way. Veggies get so soft, picky eaters won’t care. Whip up extra meatballs, stash half in the freezer for later. Got sneaky parents? You can add more carrots—nobody will notice.
Quick Tips For Busy Days
Short on time? Go for bagged chopped veggies. If you’re in a rush, skip rolling meatballs—just brown ground turkey right in your pot. Too much soup? Freeze some, but add spinach fresh when reheating. Stays good in the fridge up to 5 days. Soup thickened overnight? Pour in a little broth before you warm it.
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Easy Slow Cooker Method
Brown your meatballs first. Dump everything but orzo and spinach in your slow cooker. Set it to low for 6 hours, or high for 3. Toss in the orzo an hour from the end. Spinach waits until right before you serve. That aroma will fill your place all afternoon. Awesome for packed schedules.
Frequently Asked Questions
- → Can I use beef instead of turkey?
Sure thing! Ground beef works great but can be richer. Drain the fat if needed. Go lean (90/10) for less grease, and add garlic or parsley so it feels lighter like turkey. Make those meatballs small for fast cooking. Some folks mix beef with turkey for balance. They’ll cook quicker, so keep an eye on them. Want 'em softer? Add a splash of milk to the mixture.
- → How about making it vegetarian?
Super easy: Leave the meatballs out or use veggie crumbles instead. Switch to veggie stock for the base. Add protein by tossing in white beans or chickpeas. Want a 'meaty' vibe? Sliced mushrooms work wonders. You could also add veggies like zucchini or peppers. The coconut milk and orzo still make it creamy and filling. Sprinkle in nutritional yeast if you want it a bit cheesier.
- → Need it gluten-free?
Totally doable! Pick gluten-free orzo—DeLallo's a solid pick. For the meatballs, swap in gluten-free breadcrumbs or some crushed-up rice crackers. Read broth labels close—wheat sneaks in sometimes. Can't find GF orzo? Use rice, quinoa, or tiny gluten-free pasta options. The broth's naturally gluten-free, but GF binders can be tricky, so cook gently. You could also cook GF pasta separately to keep it firm when serving.
- → No coconut milk - help!
No worries! Heavy cream makes it richer, or use half & half. Regular milk's okay too; just add a bit more for creaminess. For dairy-free, go with cashew cream, unsweetened almond milk, or even cream cheese melted in slowly. If you use milk or cream, don't boil it—it might split. Each choice changes the flavor slightly, but all keep it thick and smooth.
- → Can I freeze extra?
Yes, just freeze smart! Orzo keeps soaking up liquid, so either skip the pasta before freezing or use extra broth. It'll keep in the freezer for 3 months. Thaw it overnight in the fridge. Reheat slowly on the stove, stirring gently to keep meatballs intact. Add liquid while reheating if it feels too thick. Coconut milk might separate when frozen, but it'll mix back when warmed.
Conclusion
Love this? Try swapping in some chili next time. Similar ingredients—turkey and tomatoes—but spiced up differently. Both hit the spot!