30 Minute Meatball Soup

This 30 Minute Meatball Soup tastes like it simmered all day but comes together fast enough for a busy weeknight. It’s loaded with tender meatballs, cozy orzo, colorful veggies, and a rich tomato broth that feels hearty and comforting without being heavy. Finished with fresh parmesan and basil, every bite is warm, savory, and satisfying. Simple ingredients, big flavor, and one pot to clean — just how we like it.

Ingredients

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1–2 tbsp tomato paste

• 1 (24 oz) jar marinara sauce

• 8 cups chicken stock

• 2 tsp Italian seasoning

• 1/4 tsp red pepper flakes

• 1 tsp Morton’s seasoning salt

• 1 tsp dried basil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 cup orzo

• 1 (26 oz) bag Italian meatballs (frozen)

• 1 (10 oz) bag frozen mixed vegetables

• 6 oz baby spinach

• 1/2 cup freshly grated parmesan cheese

• Fresh basil, for serving

• Extra parmesan, for topping

Directions

1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add garlic and tomato paste. Stir and let it caramelize for 1–2 minutes until deepened in color and fragrant.

2. Pour in the marinara and chicken stock. Add Italian seasoning, red pepper flakes, Morton’s seasoning salt, dried basil, salt, pepper, garlic powder, and onion powder. Stir and bring to a boil.

3. Add the orzo, cover with a lid, and boil for 5 minutes.

4. Stir in the Italian meatballs and frozen mixed vegetables. Cover and simmer for 15–20 minutes, until the orzo is tender and everything is heated through.

5. Finish During the last 5 minutes, stir in the baby spinach until wilted.
   Remove from heat and grate in 1/2 cup parmesan cheese. Stir to combine.

6. Ladle into bowls and top with extra parmesan and fresh basil.