Full of bright flavor and color, this easy recipe uses the convenience of frozen mini meatballs.
1 Tbsp. Olive Oil
1 1/3 cups chopped onion
2/3 cups chopped carrot
2/3 cups chopped celery
2 Tbsp. minced garlic
6 cups unsalted or low sodium chicken stock
6 oz uncooked orzo
1 Tbsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp pepper
12 oz frozen min-meatballs (about 24 or so)
4 cups baby spinach
Parmesan cheese for serving
Optional: I added 2 cups of sliced mushrooms for added nutrients and heartiness
Heat oil over medium-high heat, in a large dutch oven; add onion, celery, carrot and garlic. (also add mushrooms if you are using them) Cook, stirring occasionally until onion is translucent, about 5 - 6 min.
Add stock; cover and bring to a boil over med-high. Add orzo, Italian seasoning, salt and pepper. Cover and cook, stirring occasionally until orzo is al dente, about 10 min.
Stir in meatballs. Cook until meatballs are warmed through.
Reduce heat to low. Stir in Spinach. Simmer until Spinach is wilted.
Ladle soup into bowls and sprinkle with Parmesan cheese.
Paired with Bagueri Cabernet
Adapted from Cooking Light Soups and Stews Fall 2021