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Mini Meatball Orzo Soup

This Mini Meatball Orzo Soup is a cozy one-pot meal made with tender beef meatballs, orzo, carrots, celery, onion, chicken broth, and a splash of cream. Finished with Parmesan and parsley, it is comforting, hearty, and perfect for an easy family dinner.
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Course: Dinner, Main Course, Soup
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Mini Meatballs
  • 1 lb ground beef
  • 1/3 cup Italian breadcrumbs
  • 1 egg
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Soup
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 medium carrot diced
  • 1 1/2 cups orzo
  • 4 cups chicken broth
  • 3 cups water
  • 1/4 cup heavy cream
  • garlic powder to taste
  • onion powder to taste
  • Italian seasoning to taste
  • salt to taste
  • black pepper to taste
  • Parmesan cheese for serving
  • fresh parsley chopped, for serving

Equipment

  • Dutch oven
  • Large mixing bowl
  • Wooden spoon

Method
 

Make the Meatballs
  1. In a large mixing bowl, combine the ground beef, Italian breadcrumbs, egg, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  2. Mix until just combined, then roll the mixture into very small bite-size meatballs.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Add the mini meatballs and brown them on all sides. Remove the meatballs from the pot and set aside.
Make the Soup
  1. Add the butter to the same Dutch oven.
  2. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the orzo and toast for 1 to 2 minutes.
  4. Pour in the chicken broth, return the browned meatballs to the Dutch oven, and add the water.
  5. Season the soup with garlic powder, onion powder, Italian seasoning, salt, and black pepper to taste.
  6. Bring the soup to a gentle simmer and cook until the orzo is tender and the meatballs are fully cooked through.
  7. Turn off the heat and stir in the heavy cream.
  8. Ladle into bowls and serve topped with grated Parmesan and chopped parsley.

Notes

Use a Dutch oven for cooking the soup.
Season the broth with garlic powder, onion powder, Italian seasoning, salt, and black pepper to taste.
Add the heavy cream only after turning off the heat.
Serve with grated Parmesan cheese and fresh chopped parsley.
Because the exact simmering time, prep time, servings, and total time were not provided, those fields have been left blank.