Description
This Coconut Curry Meatball Orzo Soup is a comforting and flavorful Asian-inspired dish that combines tender ground chicken or turkey meatballs with fragrant red curry, creamy coconut milk, and tender orzo pasta. Enhanced with fresh ginger, garlic, and a touch of lime, this hearty soup is perfect for a satisfying main course that’s both easy to prepare and nourishing.
Ingredients
Scale
Meatballs
- 1 pound ground chicken or turkey
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced (divided)
- 1 tablespoon fresh ginger, grated (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 4 cups chicken broth
- ¾ cup orzo pasta, uncooked
- 1 cup baby spinach or chopped kale
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground chicken or turkey with breadcrumbs, egg, 1 minced garlic clove, half of the grated ginger, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small meatballs about 1 inch in diameter.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides for about 4–5 minutes. The meatballs do not need to be fully cooked at this stage. Remove the browned meatballs from the pot and set them aside.
- Sauté Aromatics: In the same pot, add the diced onion and sauté until softened, about 3 minutes. Then add the remaining minced garlic and grated ginger, cooking for one more minute until fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for an additional minute to release its aromas and flavors.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer.
- Cook Orzo and Meatballs: Add the uncooked orzo pasta and the browned meatballs back to the pot. Simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and the meatballs are fully cooked through.
- Add Greens and Finish: Stir in the baby spinach or chopped kale and cook just until wilted, about 1–2 minutes. Finish the soup by stirring in the lime juice. Taste and adjust the seasoning as needed with additional salt or lime juice.
- Serve: Ladle the soup into bowls and garnish generously with chopped fresh cilantro. Serve hot and enjoy.
Notes
- For added vegetable variety, try adding sliced mushrooms or bell peppers during the sauté step.
- To make this recipe dairy-free and gluten-free, use gluten-free breadcrumbs and gluten-free orzo pasta.
- Adjust the spice level by increasing or reducing the amount of red curry paste based on your preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
