Italian Meatball Soup

By ccavaletti

Ingredients

• 3 Tbsp extra-virgin olive oil
• 2 (12 oz) packages chicken meatballs (I actually used Italian-style beef meatballs)
• 2 c chopped onion
• 1 c chopped carrot
• 1 c chopped celery
• 1 Tbsp minced garlic
• 2 (32 oz) cartons low-sodium chicken broth
• 1/2 c orzo pasta
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/8 tsp crushed red pepper
• 1 (6 oz) bag fresh baby spinach
• Garnish: shredded Parmesan cheese

Details

Servings 3

Preparation

Step 1

In a large Dutch oven, heat oil over medium-high heat. Add meatballs, and cook, stirring frequently, until browned, about 5 minutes. Remove meatballs from pot using a slotted spoon.

Add onion, carrot, celery, and garlic to pot; cook, stirring frequently, until vegetables are just soft, about 5 minutes.

Stir in meatballs, broth, orzo, Italian seasoning, salt, and red pepper, and bring to a boil over medium-high heat.

Reduce heat to medium-low, and cook until pasta is tender, about 12 minutes.

Stir in spinach just before serving. Garnish with Parmesan, if desired.

From Cooking with Paula Deen, December 2015