Herby Meatball Soup with Summer Veggies

There are so many reasons why I love this soup. First, you can enjoy it in the summer, which is a neglected month for soup. Another reason being it uses a lot of produce that people have excess of in their gardens in the summertime. All of these ingredients should be staples in your fridge and pantry. This soup is very forgiving; If you’re missing carrots, corn, or basil just skip it. Swap fresh tomatoes for the canned. It’s really impossible to mess this one up! 

Let’s Make it!

First make the meatballs. In a large bowl, add all the ingredients except the olive oil and mix to combine using a rubber spatula or your hands.

Form the mixture into golf ball-sized meatballs and set aside on a large plate or baking sheet.

Heat 1 tablespoon of olive oil in a large Dutch oven or similar pot with lid over medium heat. Cook the meatballs for 2-3 minutes each side or until golden brown, working in batches and adding more oil as needed. Set aside. (Do not worry about the meatballs being cooked through at this point as they will continue to cook in the soup).

In the same pan, add another tablespoon of olive oil. Add the carrots, celery, onion and garlic and cook, stirring occasionally, for 5 minutes or until the veggies begin to soften.

Add the zucchini, cherry tomatoes (if using- if using canned do not add yet) and corn and cook for another 5 minutes, stirring occasionally, until the cherry tomatoes start to burst.

Add in chicken broth, canned tomatoes (if using), and seasoning and bring to a boil over medium-high heat.

Once boiling, add the orzo and meatballs and stir to combine. Cover, turn the heat to medium-low, and cook for another 15-20 minutes until the orzo is cooked through. Stir in the vinegar or lemon juice and season to taste with salt and pepper.

Serve immediately with fresh basil and grated parmesan cheese to top.