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Curry Meatball Soup

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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!

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 18 ounce bag frozen meatballs
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 32 ounces chicken stock
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup uncooked orzo pasta
  • 2 cups chopped kale
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped cilantro for garnish

Instructions

  1. Heat 1 tablespoon olive oil in the pot over medium-high heat. Add meatballs and give them a quick sear for a few minutes until they’ve got a nice crust on all sides.
  2. Add the remaining tablespoon olive oil to the pot and reduce heat to medium. Add diced yellow onion and a couple large pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.
  3. Add 6 cloves minced garlic, 1 tablespoon curry paste, 2 teaspoons curry powder, and a couple large pinches of salt and pepper and cook, stirring frequently, for 1 minute.
  4. Add 32 ounces of broth, 1 can of full-fat coconut milk, and 1 cup of uncooked orzo pasta, along with a couple large pinches of salt and pepper.
  5. Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes or until pasta is cooked al dente. Stir every minute or so to ensure that the pasta doesn’t stick to the bottom of the pot. 
  6. Stir in 2 cups chopped kale until the kale wilts and the soup is warmed through.
  7. Season to taste with salt and pepper. Garnish with fresh chopped cilantro and enjoy!
  8. If you loved this recipe, leave a 5-star rating and review below!

Equipment

Notes

    • 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.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American/Indian/Thai

Nutrition

  • Serving Size: 1/8 of the soup
  • Calories: 370
  • Sugar: 5.3 g
  • Sodium: 616.6 mg
  • Fat: 25.7 g
  • Carbohydrates: 21.9 g
  • Fiber: 2.6 g
  • Protein: 14.7 g
  • Cholesterol: 45.5 mg

Find it online: https://midwestfoodieblog.com/curry-meatball-soup/