Pesto Meatball Orzo Soup
Pesto Meatball Orzo Soup features tender homemade meatballs simmered in a savory chicken broth with orzo pasta, carrots, celery, onions, garlic, spinach, and a generous spoonful of fresh basil pesto. Finished with grated Parmesan and fresh herbs, this hearty one-pot soup is rich, comforting, and packed with wholesome ingredients. It's perfect for weeknight dinners, meal prep, or cozy family meals throughout the year.
Ingredients
For the Meatballs
- 1 pound (450 g) ground beef or Italian sausage
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- ¼ cup basil pesto
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Garnishes
- Fresh basil leaves
- Grated Parmesan cheese
- Chopped parsley
- Freshly cracked black pepper
- Extra pesto for drizzling
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper.
- Mix gently until combined and form into small meatballs.
- Heat olive oil in a large soup pot over medium heat.
- Brown the meatballs for 5–6 minutes, turning occasionally. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the browned meatballs, oregano, and dried basil.
- Simmer for 15 minutes until the meatballs are fully cooked.
- Stir in the orzo pasta and cook for 8–10 minutes until tender.
- Add the spinach and cook for 2 minutes until wilted.
- Remove the pot from the heat and stir in the basil pesto.
- Taste and adjust the seasoning with salt and pepper.
- Serve hot, topped with grated Parmesan, fresh basil, and an extra drizzle of pesto.
Notes
- Homemade pesto provides the freshest flavor.
- Small meatballs cook more evenly and are easier to eat.
- Stir the pesto in after removing the soup from the heat to preserve its vibrant color.
- Fresh spinach wilts quickly and adds nutrients.
- Orzo continues to absorb broth as it sits.
- Add extra broth when reheating leftovers if needed.
- Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- Store leftovers in the refrigerator for up to 4 days.