Curry Meatball Soup

This creamy curry meatball soup is packed with bold flavors, tender meatballs, and hearty orzo, all simmered in a fragrant coconut curry broth. A one-pot meal ready in just 30 minutes, perfect for a cozy weeknight dinner!

 

Easy Curry Meatball Soup Recipe

• This one-pot soup comes together quickly with minimal prep and simple ingredients.
• The rich and creamy coconut curry broth makes every bite absolutely irresistible!

Ingredients for Curry Meatball Soup

• Meatballs: Frozen store-bought meatballs work well in this recipe. I prefer beef but you could also use chicken meatballs.
• Yellow Onion: Adds a mild, sweet flavor to the soup. Swap with shallots or white onion.
• Garlic: Enhances the depth of flavor in the curry broth. You can use garlic powder in a pinch but the flavor won’t be quite the same.
• Red Curry Paste: Provides a spicy, aromatic base for the soup. Adjust the amount to your spice preference.
• Curry Powder: Adds warmth and complexity to the dish.
• Chicken Stock: Forms the flavorful base of the soup. Vegetable stock can be used as a substitute.
• Full-Fat Canned Coconut Milk: Creates a rich and creamy texture. You can use light coconut milk, heavy cream, or half and half instead. Although the consistency will be slightly different.
• Orzo Pasta: Adds heartiness to the soup. I prefer orzo because it cooks so quickly. Ditalini would be another good option.
• Kale: Brings a pop of color and delicious flavor. Spinach is a great alternative.

How to Make Curry Meatball Soup

Sear the Meatballs: Heat olive oil in a pot over medium-high heat. Add frozen meatballs and sear until they develop a golden crust on all sides.

Sauté the Aromatics: Reduce heat to medium and add diced yellow onion, salt, and pepper. Cook until softened, then add garlic, red curry paste, and curry powder, stirring frequently for 1 minute.

Add Everything to the Pot: Pour in chicken stock, coconut milk, and orzo pasta.

Simmer: Bring to a simmer, then reduce heat and cook until the pasta is al dente, stirring occasionally to prevent sticking.

Add the Kale: Stir in chopped kale and let it wilt into the soup. Adjust seasoning with salt and pepper.

Garnish and Serve: Ladle into bowls and top with fresh chopped cilantro. Enjoy!

Tips for Making Curry Meatball Soup

• Spice Level. Check how spicy your red curry paste is. If you are spice-averse, use 2 teaspoons of curry paste (or less). If you like a kick, use 3 teaspoons (or more)! For extra spice, add a pinch of red pepper flakes or a dash of sriracha.
• Garnish. Fresh chopped cilantro or parsley will add a bright flavor to this soup. Serve the garnish on the side so guests can add as much or as little as they want.

Make-Ahead Instructions

• Prepare the soup without the orzo, then store it in an airtight container in the fridge for up to 3 days.
• Reheat and add cooked orzo before serving for the best texture.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days.
• The orzo may absorb liquid, so add a splash of broth when reheating.

Freezing Curry Meatball Soup

• This soup freezes well without the orzo. The texture of the pasta gets mushy after it’s frozen, thawed, and reheated.
• Freeze soup without orzo for up to 2 months.
• Thaw overnight in the fridge before reheating and adding fresh cooked orzo.

Reheating Curry Meatball Soup

• Reheat on the stove over medium heat until warmed through.
• Add extra broth if needed to adjust the consistency.
• Microwave in 30-second intervals, stirring in between, until hot.

Serving Suggestions

• simple house salad
• easy garlic bread
• pork dumplings
• olive cheese bread
• jalapeno popper cheese bread

Try these easy soup recipes next!

Print