Orzo Meatball Soup

Image of Suzan Najjar
Rated 5.0 based on 2 customer reviews
Orzo Meatball Soup
Orzo Meatball Soup


  • 1 pound lean ground beef
  • ¼ cup chopped fresh parsley
  • 1 teaspoon garlic salt
  • freshly ground black pepper to taste
  • 1 tablespoon ghee
  • ¾ cup diced onion
  • 4 cups beef broth
  • 1 (16 ounce) can tomato juice
  • 1 cup orzo pasta
  • salt to taste


  1. In a large bowl, mix ground beef, parsley, and freshly ground pepper. Use your hands to mix well and form into 1-inch balls.
  2. In medium stock pot on medium heat add ghee butter and onion; cook until onion is translucent, 3 to 5 minutes.
  3. Stir in broth and tomato juice, cover, and bring to a boil. Add meatballs and orzo, cover, and simmer until meatballs are no longer pink at the center, about 15 minutes.
  4. Season with salt and freshly ground pepper to taste
Mealthy tip:

Be sure to use 85% lean ground beef for the most tender meatballs. The fat content will cook off while the meatballs simmer, resulting in a more flavorful, richer soup. For a healthier option, substitute the ground beef with ground turkey and use whole wheat orzo.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Aja A

Aja A says:

I don't buy orzo often, but I had a ton of it trying to wonder what to make next. I really enjoyed this soup as I can't pass up an opportunity to make meatballs. Like a red broth version of an Italian wedding soup. Loved the depth of flavor in this one and comforting for this cold weather.

Image of Sam Dalton

Sam Dalton says:

This was my first time trying orzo, it was a little difficult to find, but found them on the pasta aisle. I really liked this soup, the meatballs were tender and flavorful.