Clam Soup with Orzo and Meatballs

Clam Soup with Orzo and Meatballs Recipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

Recipe from

Coastal Living

Recipe Time

Prep: 9 Minutes
Cook: 35 Minutes


1 large onion, chopped
1 celery rib, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
6 cups beef broth
1 (16-ounce) package frozen fully cooked cocktail-size meatballs
1 cup uncooked orzo pasta
40 littleneck clams, scrubbed
1/4 cup minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons fresh lemon juice
Grated Parmigiano-Reggiano cheese


1. Sauté onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender. Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.

2. Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes. Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.

3. Ladle soup into bowls. Serve with additional cheese.

Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich--the party size works well for soups.


Meredith Deeds and Carla Snyder,

Recipes reprinted with permission from 300 Sensational Soups (Robert Rose, 2008) by Carla Snyder and Meredith Deeds.

November 2010
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