Ingredients
1/3
cup seasoned breadcrumbs (or plain if not available)
2
tbsp chopped fresh oregano
3/4
cup chopped white onion
4
cups low-sodium chicken broth
1
package of frozen spinach (drained)
Directions
1.
Combine all ingredients for meatballs in large bowl. With damp hands, shape them into balls. Cover and refrigerate until ready to cook.
2.
Melt the butter in a large soup pot over medium heat. Add garlic, onion, carrot, celery, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in chicken broth and water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.
3.
Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in drained spinach. Test a meatball and a piece of orzo to ensure that they are fully cooked. Taste and adjust seasoning. Serve immediately.
4.
Note: If you will be preparing this to freeze, follow recipe but skip the pasta step. Once you are finished, package and freeze your soup, leaving some room at the top of each container. The next day, prepare your pasta so that it is just undercooked, drain and add a bit on top of the frozen soup in each container. This way your pasta won't become mushy when you reheat the soup.
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