Turkish Meatball Soup 🍲
A comforting and flavorful Turkish Meatball Soup, featuring tiny meatballs, orzo pasta, and a rich tomato broth. Perfect for a healthy and easy dinner.
Ingredients
Meatballs
- 1 pound ground beef
- 1 small onion grated
- 2 cloves garlic minced
- 0.5 cup fresh parsley finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Soup Base
- 3 tablespoons olive oil
- 1 small onion finely chopped
- 1 medium red bell pepper finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 14 ounces crushed tomatoes (1 can)
- 0.75 cup uncooked orzo
- 1 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- 1. Prepare the Meatballs: In a large mixing bowl, gently combine the ground beef, grated onion, 2 minced garlic cloves, ½ cup of chopped parsley, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of paprika. Roll this mixture into very small, marble-sized meatballs and set them aside.
- 2. Sauté the Veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and red bell pepper, cooking for about 5-6 minutes until they are soft and tender.
- 3. Build the Broth Base: Stir in the remaining 2 minced garlic cloves and the tomato paste. Cook for 1-2 minutes, stirring continuously, until the tomato paste slightly darkens and smells rich – this really deepens the flavor!
- 4. Add Liquids & Spices: Sprinkle in the 1 teaspoon of paprika and ½ teaspoon of oregano. Pour in the chicken broth and crushed tomatoes. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Bring the mixture to a gentle boil.
- 5. Cook the Meatballs: Carefully drop the tiny meatballs into the simmering soup. Reduce the heat to medium-low and let them cook gently for about 10 minutes until they are cooked through. No need to brown them beforehand!
- 6. Add the Orzo: Stir in the uncooked orzo pasta. Continue to simmer for another 8-10 minutes, stirring occasionally, until the orzo is tender and perfectly cooked.
- 7. Finish and Serve: Stir in the 2 tablespoons of fresh chopped parsley. Taste the soup and adjust any seasonings if needed. Serve your comforting Turkish Meatball Soup hot, with a fresh squeeze of lemon juice for a bright, healthy finish.
Notes
This comforting Turkish Meatball Soup is perfect for a healthy and satisfying meal.
Nutrition Information (per serving):
Calories: 350 kcal
Total Carbs: 28g
Net Carbs: 25g
Fats: 17g
Protein: 24g
Calories: 350 kcal
Total Carbs: 28g
Net Carbs: 25g
Fats: 17g
Protein: 24g
