Italian Tomato, Orzo, and Meatball Soup

• 1 pound ground beef
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 4 cups beef broth
• 1 cup orzo pasta
• 1 teaspoon sugar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 In a large bowl, mix ground beef, 1/4 cup Parmesan, egg, breadcrumbs, oregano, and garlic powder. Form into 1-inch balls.
2. 2 Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides.
3. 3 Remove meatballs and set aside. In the same pot, sauté onion and garlic until softened.
4. 4 Stir in crushed tomatoes, beef broth, remaining Parmesan, sugar, and season with salt and pepper.
5. 5 Return meatballs to the pot. Bring to a simmer and cook for 20 minutes.
6. 6 Add orzo and cook according to package directions until al dente.
7. 7 Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Substitute orzo with small shells or another pasta of choice.

Substitutions

• Use ground turkey or chicken for a lighter option.
• Substitute beef broth with vegetable broth for a vegetarian version.

Pairings

• Serve with a chianti or a crisp white wine.
• A slice of garlic bread on the side is always a hit.

Nutrition

Tips

• For a leaner option, substitute half the ground beef with ground turkey or chicken.
• If you prefer a thicker soup, simmer uncovered for an additional 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with crusty bread and a side of grated Parmesan for sprinkling.
• A simple green salad makes a refreshing side.

FAQ