Go Back
+ servings
Meatball soup with orzo pasta in a deep white bowl.

Italian Meatball Soup with Orzo

Course: Soup
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 551kcal
Author: Deanna
With pre-made meatballs, orzo pasta and a savoury fire roasted tomato broth, this Italian meatball soup is full of flavour.
Print Recipe


  • 2 Tbsp Olive oil
  • 1 Cup diced yellow onion 1 medium onion
  • 1 Cup diced carrots 2 medium carrots
  • 3 cloves garlic minced
  • 6 Cups chicken broth
  • 1 15-oz can fire roasted tomatoes
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 Pound fresh or frozen meatballs about 1 inch diameter
  • 1 2-inch square parmesan rind or ¼ cup shredded parmesan, plus more for garnish
  • 1 Cup orzo pasta dry
  • ¼ Cup chopped italian parsley plus more for garnish
  • ¼ Cup chopped basil plus more for garnish


  • Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
  • Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
  • Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
  • Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
  • Serve immediately topped with additional chopped herbs and shredded parmesan.


Calories: 551kcal | Carbohydrates: 37g | Protein: 27g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1385mg | Potassium: 861mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5346IU | Vitamin C: 31mg | Calcium: 77mg | Iron: 3mg