Description
This Coconut Curry Meatball Orzo Soup is a comforting and flavorful dish featuring tender baked meatballs, a rich coconut curry broth, and tender orzo pasta. Combining aromatic spices, creamy coconut milk, and fresh herbs, this soup offers a delightful fusion of textures and flavors perfect for a hearty meal.
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 Assembly
- 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 and Bake 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 in the preheated oven for 12-15 minutes, or until 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 until softened and translucent.
- Add Aromatics and Spices: Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in curry powder and turmeric (if using) and cook for another minute to bloom the spices and enhance their flavors.
- Add Liquids and Tomatoes: Pour in coconut milk and chicken broth. Bring to a simmer, then stir in diced tomatoes, salt, and pepper. Allow the soup to simmer gently for 5-7 minutes to meld the flavors.
- Cook Orzo: Add the orzo pasta to the simmering soup and cook for 8-10 minutes, or until tender. If the soup is too thick, add extra broth or water to achieve desired consistency.
- Combine Meatballs with Soup: Once the orzo is cooked, gently add the baked meatballs to the pot. Simmer for an additional 3-4 minutes to warm the meatballs through without overcooking.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for a bright, fresh finish to each serving.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- Adjust the curry powder and turmeric amounts to your spice preference.
- Full-fat coconut milk adds creaminess; light coconut milk will reduce richness.
- For a vegetarian version, use plant-based meatballs and vegetable broth.
- Leftover soup keeps well refrigerated for up to 3 days.
