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Coconut Curry Meatball Orzo Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful soup combining plant-based meatballs, aromatic spices, and creamy coconut milk for a comforting meal.

Ingredients

protein

  • 1 package plant-based meatballs (Gardein)
  • 2 Tbsps Extra virgin olive oil
  • 1 whole onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp minced ginger
  • 2 tsps Tamari sauce (or soy sauce)
  • 1 Tbsp curry powder
  • 1 Tbsp red curry paste
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp turmeric powder
  • 4 cups vegetable stock, organic
  • 1 14 oz. can full-fat coconut milk
  • 1/2 cup dried orzo
  • 1 cup chopped kale
  • as needed garnish red pepper flakes

Instructions 

  • Sauté chopped onion, garlic, and ginger in olive oil until fragrant.
  • Add curry powder, red curry paste, salt, pepper, and turmeric; cook for 1 minute.
  • Pour in vegetable stock and coconut milk; bring to a boil.
  • Add meatballs and orzo; simmer for 10 minutes.
  • Stir in chopped kale and cook until wilted, about 2 minutes. Garnish with red pepper flakes before serving.

Notes

Use your favorite plant-based meatballs and adjust spice levels to taste.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Fusion
Keyword: coconut, Curry, meatballs