Hearty Crockpot Meatball Orzo Soup for Busy Nights

When chilly winter evenings call for cozy comfort food, this slow-simmered meatball orzo soup delivers rich flavor with minimal hands-on effort. Juicy meatballs cook alongside herbs and savory broth right in your slow cooker, finishing with tender pasta, fresh spinach, and creamy parmesan. It is the perfect low-stress weeknight dinner for busy families during the hectic holiday season.

Ingredients

• 1 1/2 lb fully cooked Italian meatballs
• 6 cups low-sodium chicken broth
• 1 cup dry orzo pasta
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach leaves
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 cup chopped fresh Italian parsley

Instructions

1. Place the fully cooked meatballs, chicken broth, minced garlic, Italian seasoning, onion powder, and black pepper into the slow cooker insert.
2. Cover and cook on LOW setting for 3 1/2 to 4 hours until the meatballs reach a safe internal temperature of 165 F.
3. Stir in the dry orzo pasta during the final 30 minutes of cooking, re-covering the crockpot so the pasta cooks directly in the seasoned broth.
4. Uncover and pour in the heavy cream, freshly grated Parmesan cheese, and fresh baby spinach during the final 10 minutes of cooking time.
5. Stir gently until the spinach is wilted and the cheese is fully melted into a velvety broth.
6. Ladle hot into soup bowls and garnish with extra grated Parmesan and chopped fresh parsley before serving.

Tips

• To prevent the orzo from absorbing too much broth when storing leftovers, add a splash of extra warm chicken broth when reheating.
• Use fully thawed precooked beef or turkey meatballs to ensure even heating throughout the cook time.
• Pair with crusty garlic bread or a crisp green salad for a quick and satisfying dinner.