Meatball Orzo Soup is absolutely delightful, and this recipe is worth sharing!
There’s something magical about tender lamb meatballs swimming in a savory broth alongside al dente orzo pasta and fresh veggies.
It’s perfect comfort food – hearty enough for dinner but not heavy like most winter meals.
The bright splash of lemon at the end? That’s the secret weapon that ties everything together.
Ready to make this Mediterranean masterpiece in your own kitchen?
Ingredients
- Ground lamb
- Breadcrumbs (or almond flour)
- Egg
- Garlic cloves
- Onion
- Carrot
- Celery
- Broth
- Orzo
- Tahini
- Miso paste
- Water
- Spinach
- Lemon
- Olive oil
- Fresh dill or parsley for garnish
Recommended Tools
Making this Meatball Orzo Soup becomes so much easier when you have the right tools at hand. The recipe involves forming meatballs, sautéing vegetables, simmering broth and mixing in tahini – all steps that go smoother with proper equipment in your kitchen arsenal.
- Mixing Bowl:
Perfect for combining ground lamb with breadcrumbs, egg and seasonings when forming your meatballs.
- Heavy-Bottom Pot:
Essential for searing meatballs, sautéing vegetables and simmering the entire soup without scorching.
- Meat Thermometer:
Helps ensure your lamb meatballs reach the safe internal temperature of 160°F as recommended in the recipe.
- Small Whisk:
Makes blending the tahini and miso paste with water much easier before adding to the soup.
- Chef’s Knife:
Makes quick work of dicing onions, carrots, celery and chopping spinach for the soup.
- Citrus Juicer:
Extracts every drop of juice from your lemon without seeds falling into the soup.
Instructions
Let’s get cooking on this amazing Meatball Orzo Soup!
First, grab 1 pound of ground lamb and mix it with 1/4 cup breadcrumbs (or almond flour if you’re going gluten-free!), 1 beaten egg, and some of your minced garlic. Form this mixture into 1-inch meatballs—about the size of a ping pong ball!
Heat a splash of olive oil in your pot and sear those little flavor bombs until they’re nicely browned on all sides. Don’t worry about cooking them all the way through yet! Set them aside on a plate while you work your magic on the soup base.
Now, in the same pot (hello, flavor!), add your diced small onion, the rest of your 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté until everything gets soft and fragrant—about 5 minutes. Your kitchen should be smelling incredible right about now!
Pour in 4 cups of broth and bring it to a rolling boil. Once it’s bubbling away, toss in 1 cup of orzo pasta and those browned meatballs you’ve been saving. Reduce the heat and let everything simmer for 10-12 minutes until both the orzo and meatballs are fully cooked. Pro tip: use a food thermometer to make sure your meatballs reach 160°F inside for safety!
While that’s happening, whisk together 2 tablespoons of tahini and 1 tablespoon of miso paste with a splash of water to thin it out. This secret ingredient combo adds AMAZING richness to your soup!
Stir this tahini-miso mixture into your soup along with 2 cups of chopped spinach and the juice of 1 lemon. Let everything simmer for another 2-3 minutes until the spinach wilts down.
Ladle your beautiful creation into bowls, sprinkle with fresh dill or parsley, and serve with extra lemon wedges on the side for those who want an extra zing! Trust me, you’re going to want to make a double batch next time!
Pro Tips
For juicier, more flavorful meatballs, chill the formed lamb meatballs in the refrigerator for 15-20 minutes before searing them in the olive oil, which helps them hold their shape better during cooking.
This quick rest time allows the breadcrumbs to fully absorb moisture and the flavors to meld, resulting in tender meatballs that won’t fall apart in your soup.
Substitutions & Variations
This hearty meatball orzo soup welcomes creative twists that transform its flavor profile while maintaining its comforting essence.
- Mediterranean Version: Swap tahini for Greek yogurt, add kalamata olives, feta cheese and oregano to create a Mediterranean-inspired soup with tangy notes.
- Vegetarian Option: Replace lamb meatballs with lentil or mushroom meatballs, use vegetable broth and increase miso paste for deeper umami flavor.
- Gluten-Free Adaptation: Substitute orzo with quinoa or rice and use almond flour instead of breadcrumbs in the meatballs.
- Spicy Twist: Add harissa paste to the meatball mixture, include diced jalapeños with the vegetables and finish with a sprinkle of hot paprika.
- Asian Fusion: Replace lemon with lime juice, add ginger to the broth, use rice noodles instead of orzo and garnish with cilantro and scallions.
Leftovers & Storage Tips
While exploring different flavor variations is exciting, knowing how to properly store your meatball orzo soup extends its enjoyment for days to come.
I’ve found refrigerating leftovers in airtight containers keeps them fresh for up to 4 days.
Freeze individual portions for up to 3 months! Just thaw overnight in your fridge before reheating.
The orzo might absorb more liquid, so add a splash of broth when warming it up.
Weeknight Mediterranean Comfort
American Lamb Meatball and Orzo Soup
A hearty Mediterranean-inspired soup featuring tender lamb meatballs and orzo pasta in a flavorful broth.
- 1 lb ground lamb
- 1/4 cup breadcrumbs (or almond flour)
- 1 egg, beaten
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups broth
- 1 cup orzo
- 2 tbsp tahini
- 1 tbsp miso paste
- Water (to thin)
- 2 cups chopped spinach
- Juice of 1 lemon
- Olive oil
- Fresh dill or parsley for garnish
- Mix meatball ingredients, form 1-inch balls, sear in olive oil until browned; set aside.
- Sauté onion, garlic, carrot, celery in pot until soft.
- Add broth, bring to boil, add orzo and meatballs, simmer 10-12 min until cooked.
- Whisk tahini, miso, water; stir into soup with spinach and lemon juice; simmer 2-3 min.
- Garnish and serve with lemon wedges.
