Description
This Coconut Curry Meatball Orzo Soup is a flavorful and comforting dish combining tender baked meatballs with a creamy coconut curry broth, tender orzo pasta, and aromatic spices. Perfect for a hearty lunch or dinner, it blends savory ground meat with warming curry, coconut milk, and fresh herbs to create a deliciously exotic yet familiar soup.
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 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.
- Sauté Aromatics: 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 Garlic and Ginger: 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 bloom the spices and release their flavors.
- Prepare the Soup Base: 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 meld.
- 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 the soup’s consistency.
- Add Meatballs to the Soup: Gently add the baked meatballs into the soup and simmer for an additional 3-4 minutes until they are warmed through and infused with the soup flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an optional burst of fresh citrus flavor.
Notes
- Ground turkey can be used instead of beef for a leaner option.
- If you prefer spicier soup, add some chili flakes or a diced chili when sautéing the aromatics.
- For gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs and ensure orzo is gluten-free pasta.
- Adjust salt and spice levels according to taste.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently on stovetop.
