- Level: Intermediate
- Total: 1 hr
- Cook: 1 hr
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 42 mg
- Sodium
- 654 mg
- Level: Intermediate
- Total: 1 hr
- Cook: 1 hr
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 42 mg
- Sodium
- 654 mg
Ingredients
Tiny Meatballs:
Soup:
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Directions
- Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
- In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
- Prep the vegetables.
- In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
- In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
- Add reserved vegetables, chicken stock, Bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
- Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
- Garnish soup bowls with parmesan cheese.
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