Fresh Spinach Soup with Mini Meatballs & Orzo
My Spinach Soup with Mini Meatballs & Orzo takes 30 minutes to make and features the taste of fresh meatballs, orzo and wilted spinach in a delicious broth.
- 1 pound meatloaf mix
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes
- 5 1/2 cups chicken broth
- 3 -4 cups fresh spinach
- 1 cup orzo, uncooked
- 1/3 cup diced carrots
- 1/3 cup diced onion
- 1/3 cup diced celery
Mix together the meat, eggs, bread crumbs, Parmesan cheese, parsley and red pepper flakes. Shape the mini meatballs into 3/4 inch balls. Set aside.
In a large pot, bring the broth to a boil. Stir in the carrots, onion, celery, spinach, the orzo and the meatballs. Once boiling reduce the heat to medium and continue cooking for 10 minutes until the orzo is cooked.
Top each bowl with grated Parmesan cheese and serve.