Prep Time
25 Mins
Cook Time
45 Mins
Yield
6 to 8 servings

How to Make It

Step 1

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)

Step 2

In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

Step 3

Prep the vegetables.

Step 4

In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.

Step 5

Set the vegetable mixture aside on a plate.

Step 6

In the same pot, add all the meatballs and cook for 2 to 3 minutes before stirring. (This will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.

Step 7

Add reserved vegetables, chicken stock and bay leaf. Simmer gently (do not boil), until vegetables are tender and meatballs are cooked through.

Step 8

Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).

Step 9

Garnish soup bowls with Parmesan cheese.

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