Description
Culinary magic emerges with coconut curry meatball orzo soup, blending rich Mediterranean and Southeast Asian flavors. Creamy coconut broth, tender spiced meatballs, and hearty orzo create a comforting meal you’ll savor with every delightful spoonful.
Ingredients
Scale
Protein:
- 1 package (13 ounces / 368 grams) plant-based meatballs
Soup Base and Spices:
- 4 cups vegetable stock
- 1 can (14 ounces / 397 grams) full-fat coconut milk
- 2 teaspoons Tamari sauce
- 1 tablespoon curry powder
- 1 tablespoon red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Vegetables and Aromatics:
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 cup chopped kale
- 1/2 cup dried orzo
Additional:
- 2 tablespoons extra virgin olive oil
- Red pepper flakes (for garnish)
Instructions
- Prepare the base by heating olive oil in a Dutch oven over medium-high heat for 2-3 minutes, releasing the aromatic flavors of onion, garlic, and ginger until they become fragrant and translucent.
- Introduce plant-based meatballs to the hot pan, carefully searing each side to develop a rich, golden-brown exterior with slight charring for enhanced depth of flavor.
- Create the soup’s complex profile by incorporating curry powder, turmeric, red curry paste, Tamari sauce, salt, and black pepper, stirring thoroughly to distribute the spices evenly throughout the mixture.
- Pour in vegetable stock and coconut milk, allowing the liquid to integrate with the spices and create a smooth, creamy foundation for the soup.
- Add orzo and kale, gently stirring to ensure even distribution and prevent clumping of ingredients.
- Reduce heat to low, allowing the soup to simmer for 15-20 minutes, which will enable the meatballs to heat completely and the orzo to become tender while the liquid gradually thickens.
- Once the orzo reaches the perfect consistency and meatballs are thoroughly warmed, remove from heat and prepare for serving.
- Garnish with a sprinkle of red pepper flakes to add a vibrant touch of heat and visual appeal.
- Serve immediately alongside warm garlic bread or naan for a complete and satisfying meal.
Notes
- Enhance meatball flavor by mixing in fresh herbs like cilantro or parsley before forming them, adding depth and brightness to the dish.
- Create a gluten-free version by substituting orzo with cauliflower rice or quinoa, maintaining the soup’s hearty texture and nutritional profile.
- Customize spice levels by adjusting curry powder and red curry paste quantities, allowing heat-sensitive diners to enjoy the soup comfortably.
- Boost protein content by using traditional meat or alternative protein meatballs, making the soup more satisfying and versatile for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 302 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg