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Coconut Curry Meatball Orzo Soup

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This coconut curry meatball orzo soup is a warm, comforting dish packed with rich flavors from garlic, ginger, creamy coconut milk, and aromatic curry spices. Tender plant-based meatballs and orzo make it a satisfying, hearty meal. Perfect for a cozy lunch or dinner

Ingredients

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  1. For the Soup

    1. 1 (13 oz.) package plant-based meatballs (such as Gardein)
    2. 2 tablespoons extra virgin olive oil
    3. 1 onion, chopped
    4. 4 garlic cloves, minced
    5. 1 teaspoon minced ginger
    6. 2 teaspoons Tamari sauce (or soy sauce)
    7. 1 tablespoon curry powder
    8. 1 tablespoon red curry paste
    9. 1 teaspoon sea salt
    10. 1 teaspoon black pepper
    11. 1 teaspoon turmeric powder
    12. 4 cups vegetable stock (organic)
    13. 1 (14 oz.) can full-fat coconut milk
    14. 1/2 cup dried orzo
    15. 1 cup chopped kale
    16. Red pepper flakes (for garnish)

Instructions

  • Sauté Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
  • Cook Meatballs: Add plant-based meatballs and sear on all sides until slightly charred.
  • Add Spices and Liquids: Stir in curry powder, turmeric, red curry paste, Tamari sauce, salt, black pepper, vegetable stock, coconut milk, orzo, and kale. Mix well.
  • Simmer: Reduce heat to low and simmer for 15-20 minutes, or until meatballs are heated through and orzo is tender. The soup will thicken as it cooks.

 

  • Serve: Remove from heat and serve immediately, garnished with red pepper flakes. Enjoy with garlic bread or naan!

Notes

  • If you prefer a spicier soup, feel free to add more red curry paste or fresh chili peppers.
  • For a more hearty meal, you can add more plant-based meatballs.

 

  • Leftovers can be stored in the fridge for 2-3 days.

Nutrition

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