Coconut Curry Meatball Orzo Soup
Looking for the perfect warming comforting meal? Enter: Coconut Curry Meatball Orzo Soup—Packed with garlic, ginger, creamy coconut milk, kale + aromatic curry powder to add depth to every spoonful, this soup is a burst of exotic flavors. Topped off with delicious plant-based meatballs and a satisfying bite from the orzo, it's a dish that promises to tantalize your taste buds and warm your soul. Completely Dairy-free, Vegan + Gluten-free Option.
Servings: 4 servings
Calories: 110kcal
Ingredients
SOUP:
- 1 (13 oz.) package plant-based meatballs (I like to use Gardein)
- 2 Tbsps Extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tsps Tamari sauce (You can sub with soy sauce, if desired)
- 1 tablespoon curry powder
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 4 cups vegetable stock, organic
- 1 (14 oz.) can full-fat coconut milk
- ½ cup dried orzo
- 1 cup chopped kale
- red pepper flakes, as garnish
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the chopped onions, minced ginger, and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add in the meatballs and sear on all sides until they begin to char slightly. Add the curry powder, turmeric, red curry paste, salt, black pepper, Tamari sauce, veggie stock, coconut milk, orzo, and chopped kale, stirring everything together until combined. Reduce the heat to low and let simmer for another 15-20 minutes or until the meatballs are fully cooked through and the orzo pasta is tender.
- NOTE: The soup will thicken as the pasta cooks, which is why you only need ½ cup of orzo.
- Remove from heat and serve immediately into prepared bowl(s) and with a side of garlic bread or Naan bread, if desired.
- Bon Appétit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, ginger, and onions before adding everything (including sautéed meatballs) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
- TURMERIC: You can actually use only turmeric for the curry sauce, if desired. While using just turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- VEGAN MEATBALLS: If you don't want to make Homemade Vegan Meatballs, you can always use store-bought ones. Gardein has a great option!
- OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
Nutrition
Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1701mg | Potassium: 162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2783IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 1mg