Description
This Coconut Curry Meatball Orzo Soup is a comforting and flavorful dish that combines tender baked meatballs with a creamy coconut curry broth, tender orzo pasta, and aromatic spices. Perfect for a hearty meal with vibrant flavors and a creamy texture, it’s easy to prepare and satisfying for the whole family.
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 Base and Other Ingredients
- 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 cheese, parsley, egg, minced garlic, oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the Meatballs: Roll the mixture into small meatballs approximately 1 inch in diameter. Place them evenly spaced on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the Meatballs: Bake in the preheated oven for 12-15 minutes, or until the meatballs are cooked through and have a golden brown exterior. Remove from oven and set aside.
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for about 1 minute until the mixture becomes fragrant to release the flavors.
- Bloom the Spices: Add curry powder and turmeric (if using) to the pot. Cook for an additional minute, stirring constantly to allow the spices to bloom and deepen their aroma.
- Add Liquids and Simmer: Pour in the coconut milk and chicken or vegetable broth. Stir well to combine and bring the mixture to a gentle simmer. Add diced tomatoes, salt, and pepper to taste. Allow the soup to simmer for 5-7 minutes to meld the flavors together.
- Cook the Orzo: Add the orzo pasta to the simmering soup. Cook for 8-10 minutes or until the orzo is tender, stirring occasionally to prevent sticking. Add additional broth or water if the soup becomes too thick.
- Incorporate Meatballs: Gently add the baked meatballs into the soup. Simmer for another 3-4 minutes to reheat the meatballs and let them absorb some of the soup’s flavors.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped cilantro. Offer lime wedges on the side to squeeze over the soup for a bright, fresh finish.
Notes
- Use ground turkey for a lighter option or stick with ground beef for richer flavor.
- If you prefer gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Add extra vegetables like spinach or kale for more nutrients and color.
- You can swap orzo with other small pasta shapes or even rice for variation.
- Adjust the spice level by increasing or reducing the curry powder to suit your taste preferences.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
