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Turkish meatball soup served in white bowl with orzo, beef meatballs, tomato broth, parsley, and lemon on side.
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Turkish Meatball Soup

This Turkish Meatball Soup is cozy, comforting, and packed with tiny, tender meatballs simmered in a savory tomato broth with orzo. Finished with fresh herbs and a squeeze of lemon, it’s hearty without being heavy and perfect for the whole family.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Soup
Cuisine: Turkish
Keyword: meatball soup recipe, turkish meatball soup
Servings: 6
Calories: 350kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Tiny Meatballs

  • 1 pound ground beef
  • 1 small onion grated
  • 2 cloves garlic minced
  • ½ cup fresh parsley finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika

For the Soup

  • 3 tablespoons olive oil
  • 1 small onion finely chopped
  • 1 medium red bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 6 cups chicken broth low sodium or no sodium added
  • 14 ounces crushed tomatoes 1 can
  • ¾ cup orzo uncooked
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • lemon wedges for serving
US Customary - Metric

Instructions

  • In a bowl, combine 1 pound of ground beef, 1 grated onion, 2 cloves of garlic, ½ cup of parsley, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of paprika.
  • Roll into very small meatballs, about marble-size. Set aside.
    process shots showing how to make turkish meatball soup.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 1 chopped red bell pepper. Cook for 5 to 6 minutes until softened.
    process shots showing how to make turkish meatball soup.
  • Add garlic and tomato paste. Stir in 2 cloves of garlic and 2 tablespoons of tomato paste. Cook for 1 to 2 minutes until the paste darkens slightly and smells rich.
    process shots showing how to make turkish meatball soup.
  • Add 1 teaspoon of paprika and ½ teaspoon of oregano, then pour in 6 cups of chicken broth and 14 ounces of crushed tomatoes. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Bring to a gentle boil.
    process shots showing how to make turkish meatball soup.
  • Carefully drop the tiny meatballs into the simmering soup. Reduce heat to medium-low and cook for 10 minutes, letting them cook through gently.
    process shots showing how to make turkish meatball soup.
  • Stir in ¾ cup of orzo and simmer for another 8 to 10 minutes, stirring occasionally, until the orzo is tender.
    process shots showing how to make turkish meatball soup.
  • Stir in 2 tablespoons of fresh parsley. Taste and adjust seasoning. Serve hot with a squeeze of lemon.

Video

Notes

  1. Roll the meatballs small. Marble size is ideal so they cook quickly and stay tender in the broth.
  2. The orzo will continue to absorb liquid as the soup sits. Add a splash of broth when reheating to loosen it up.
  3. If you plan to freeze it, leave the orzo out. It tends to soak up too much liquid, so add freshly cooked pasta when reheating.
  4. Don’t skip the lemon at the end. A little squeeze brightens the entire pot and balances the flavors beautifully.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 28g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 839mg | Potassium: 868mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1588IU | Vitamin C: 43mg | Calcium: 71mg | Iron: 4mg
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