1. For Broth: 2. In a heavy, large soup pot combine the onion, carrot, celery and 2 T. olive oil- Cook until tender. Add the chicken broth, parsley, and Orzo. Cook for 10 minutes, or until Orzo is tender. 3. Meatballs: 4. Combine the ground meat, bread crumbs, Parmesan cheese, minced garlic, minced onion, red pepper flakes, Italian seasoning and egg. Mix completely and form into little balls - place on parchment paper (I used a small ice cream scoop to make the little meatballs). At this point you could add them to the boiling soup. My daughter wanted to brown them in 2 T. of olive oil, and then add them to the soup. 5. Add spinach and cook another 5-10 minutes. Top each bowl with freshly grated Parmesan cheese. 6. The Parmesan cheese will give the soup some salt, so don't over season your soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
