As the school year kicks into high gear, finding easy, nutritious meals that both kids and parents will love can be a challenge. Enter this creamy tomato orzo soup with protein-packed mini turkey meatballs—a comforting dish that’s as delicious as it is nutritious. It’s a grown-up take on classic Spaghetti-O’s, it’s a hit for all ages!

Kid-Approved: This soup is perfect for picky eaters because it’s reminiscent of those nostalgic Spaghetti-O’s we all loved as kids. The orzo pasta gives it that familiar texture, while the mini turkey meatballs are fun-sized and packed with flavour. Plus, it’s a great way to sneak in some veggies like spinach and carrots without the kids even noticing.

Perfect for Lunchboxes: This tomato orzo soup keeps well in the fridge, making it an ideal option for packing in thermos lunches. Whether your child needs a warm meal for school or you’re prepping your own lunch for work, this soup has got you covered.

Nutritious and Satisfying: Lean ground turkey is the star of this dish, providing a fantastic source of high-quality protein with less fat than traditional beef meatballs. Turkey is also rich in vitamins and minerals like B6, B12, and zinc, which support immune function and energy levels—perfect for keeping everyone fueled throughout the day.

Easy Customizations

  • Gluten-Free: Swap the orzo for gluten-free pasta or rice and use gluten-free breadcrumbs in the meatballs.
  • Vegetarian: Skip the turkey meatballs and add in a can of chickpeas for a plant-based protein boost. Use vegetable broth instead of chicken broth.
  • Pasta Swap: Try this soup with your favorite pasta shape for a fun twist. Elbows, mini shells, or even classic Spaghetti-O’s would work perfectly.

Try this recipe out today!

Ingredients

For the meatballs:

  • 1 pound 93% lean ground turkey
  • 1/3 cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Optional (but recommended): 2 tablespoons basil pesto
  • Freshly ground salt and pepper
  • 1 tablespoon olive oil, for cooking

For the soup:

  • 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 large carrot, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can light coconut milk
  • 4 cups low sodium chicken broth
  • 1 teaspoon italian seasoning
  • 6 ounces uncooked orzo (or about 1 cup uncooked orzo)
  • 1/2 teaspoon salt
  • Freshly ground black pepper

For mix-ins:

  • 2-3 cups organic spinach

For serving:

  • Fresh shredded parmesan cheese
  • Extra basil pesto

Directions

  1. In a large bowl, use your hands to combine the turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, pesto, salt and pepper. Mix together until well combined and roll into approximately 40-45 1/2 inch mini sized meatballs.
  2. Place a large skillet over medium high heat and add in 1 tablespoon of olive oil. Add meatballs in batches and brown on all sides. This will take about 5-6 minutes per batch. You don’t need to cook them all the way through, as they will finish cooking in the soup. Once meatballs have browned nicely, transfer them to a large plate and set aside.
  3. In a large pot, add in ½ tablespoon olive oil and place over medium heat. Add in garlic, onion and carrot and saute until onion and carrots slightly soften, about 3-5 minutes. Next add in crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt and pepper and stir well. Add in browned meatballs back into the soup. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally. Finally stir in spinach and cook for another minute or until spinach wilts. Taste soup and adjust seasonings as necessary, adding more salt and pepper if you’d like.
  4. Serve soup immediately with extra basil pesto swirled in, parmesan, crackers and/or garlic bread. Serves 6.

Recipe from Ambitious Kitchen.