Description
This comforting Coconut Curry Meatball Orzo Soup combines flavorful baked meatballs with a creamy coconut curry broth, tender orzo pasta, and aromatic spices. Perfect for a satisfying weeknight meal that brings warmth and a touch of exotic flair to your table.
Ingredients
Scale
Meatballs
- 1 lb ground beef or turkey (or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric (optional)
- 1 (14 oz) can full-fat coconut milk
- 4 cups chicken or vegetable broth
- 1 cup orzo pasta
- 1/2 cup diced tomatoes (fresh or canned)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving, optional)
Instructions
- Make the Meatballs: Preheat the oven to 400°F (200°C). In a large bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Mix well until everything is evenly incorporated.
- Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper or lightly greased.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 12-15 minutes, or until they are cooked through and golden brown. Set aside.
- Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
- Add Aromatics: Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Bloom the Spices: Stir in the curry powder and turmeric (if using) and cook for another 1 minute to release their flavors.
- Simmer the Broth: Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Stir in the diced tomatoes, salt, and pepper. Let the soup simmer for 5-7 minutes to allow the flavors to blend.
- Cook the Orzo: Add the orzo pasta to the simmering soup and cook for 8-10 minutes, or until the orzo is tender. Add extra broth or water if needed to adjust soup consistency.
- Add Meatballs to Soup: Gently add the baked meatballs into the soup and simmer for an additional 3-4 minutes until warmed through.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an optional bright finish.
Notes
- Ground beef, turkey, or a combination works well for the meatballs—choose based on preference.
- Breadcrumbs help bind the meatballs, but gluten-free breadcrumbs can be used if needed.
- Adjust the spice levels by adding more or less curry powder or turmeric.
- Full-fat coconut milk adds creaminess, but light coconut milk can be substituted for fewer calories.
- Orzo cooks quickly; watch carefully to avoid overcooking.
- For vegetarian version, replace meatballs with chickpea or lentil balls and use vegetable broth.
- Lime wedges brighten and elevate the dish just before serving.
