Meatball and Orzo Soup

Ingredients

• 227 g (8 oz)minced beef
• ½ tspItalian seasoning
• ½ tspsalt
• 1 clovegarlic, minced
• 1egg
• 18 g (3 tbsp)grated Parmesan
• 18 g (2 tbsp)Italian-seasoned breadcrumbs
• 15 ml (1 tbsp)rapeseed oil
• 1 smallonion, diced
• 2 cans (444 ml each)chicken stock
• 1courgette, halved lengthways and sliced
• 51 g (¼ cup)small pasta, such as orzo or acini di pepe
• 12 g (2 tbsp)grated Parmesan
• ⅛ tspblack pepper

Instructions

1. 1

   Preheat the air fryer

   Preheat the air fryer to 170°C (350°F).

2. 2

   Cook the meatballs

   In a large bowl, mix the beef, Italian seasoning, salt, garlic, egg, Parmesan and breadcrumbs by hand. Shape the mixture into six balls. Lightly oil the air fryer basket, add the meatballs and cook for 6–10 minutes. Turn them and cook for 2 minutes more. Transfer to a plate, cover and set aside.

3. 3

   Simmer the soup

   Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until translucent. Pour in the stock and bring it to the boil, then add the courgette and pasta. Turn the heat to low, cover and simmer for 10 minutes. Add the meatballs and cook for 5 minutes more.

4. 4

   Finish and serve

   In a small bowl, mix the egg, Parmesan and pepper. Stir the soup in one direction while slowly pouring in the egg mixture. Divide between two bowls and serve.

What is meatball and orzo soup?

This soup takes its cue from Italian wedding soup, commonly made with meatballs, greens and small pasta. This version makes a more substantial bowl with larger beef meatballs and courgette.

Cooking the meatballs in the air fryer is a useful shortcut: they cook separately while the stock, vegetables and pasta simmer on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 37g protein, 32g carbs, 34g fat.

The beef, egg and Parmesan contribute most of the protein, while the pasta supplies most of the carbohydrate. Fat comes mainly from the beef, egg, cheese and rapeseed oil; stock and added salt account for much of the sodium. Pair a bowl with a generous serving of salad or greens for a more balanced plate.

Why use small pasta?

Orzo and acini di pepe are small enough to sit comfortably on a spoon alongside the meatballs. Their short cooking time also suits the quick simmer in this recipe.

Keep an eye on the pasta near the end, as small shapes can soften quickly. The soup is ready when the pasta is tender but still holds its shape.

Shape and cook the meatballs

Even portions: divide the mixture into six balls so they cook at a similar rate. Handle the mixture gently rather than packing it tightly.

Check the centre: air fry for the stated time, turning after the first 6–10 minutes. Cooking time varies with the air fryer and the size of the meatballs, so make sure they are cooked through before adding them to the soup.

Build the soup in stages

Soften the onion: cook it in the oil for the full 5 minutes, until translucent, before adding the stock. This gives the base time to lose its raw bite.

Simmer gently: once the courgette and pasta are in, cover the pan and lower the heat. A gentle simmer helps cook the pasta without boiling the stock away too quickly.

Stir in the egg mixture

Pour the egg, Parmesan and pepper into the soup slowly while stirring in one direction. This helps distribute the mixture through the broth rather than leaving it in one lump.

Keep the soup moving as you pour, and serve once the mixture is incorporated. The egg adds a silky finish to the broth.

Serve it as a meal

The meatballs and pasta make the soup filling on their own. For freshness and contrast, serve it with a crisp green salad or steamed greens.

A little extra grated Parmesan at the table works well, though the soup already includes cheese in both the meatballs and the finish.

Recipe notes & tips

• Shape the meatballs to a similar size so they cook evenly.
• Leave space around the meatballs in the air fryer basket for better air circulation.
• Bring the stock to the boil before adding the courgette and pasta.
• Check the pasta near the end of its simmer so it does not become too soft.
• Pour the egg mixture in slowly while stirring continuously.
• Taste the finished soup before adding extra salt, as the stock and Parmesan can be salty.

Variations

• Use turkey: replace the beef with minced turkey and check that the meatballs are cooked through.
• Add leafy greens: stir in a handful of spinach near the end of cooking.
• Change the pasta: use another small pasta shape and adjust the simmer to its packet instructions.
• Add herbs: finish with chopped parsley for a fresh note.
• Make it spicier: add a pinch of chilli flakes to the soup as it simmers.

Common mistakes to avoid

• Crowding the basket: the meatballs may cook unevenly; arrange them with space between or cook in batches.
• Packing meatballs tightly: they can turn dense; shape them gently.
• Boiling the soup hard: the stock can reduce too quickly; lower the heat to a gentle simmer.
• Overcooking the pasta: it can become soft in the hot broth; check it as the simmer finishes.
• Pouring the egg in all at once: it may clump; add it gradually while stirring.
• Skipping the meatball check: cooking times vary by appliance; make sure the centres are cooked through.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; the pasta may absorb some stock, so add a splash of water or stock if needed.

Frequently asked questions