Leila'S Super Italian Wedding Soup!

1. 1

   Mix meatball ingredients together and make small meatballs, the size of a marble. If forming the meatballs is difficult add more bread crumbs. Cover and refrigerate.

2. 2

   In a medium pan cook orzo al dente, drain and set aside. Prep veggies.

3. 3

   In a large pot, saute onion, thyme and sage in olive oil. When the onion turns a golden color add garlic, carrot and celery. Set veggie mixture aside on a plate after all of the flavors have infused and the garlic looks golden.

4. 4

   In the same pot, Add meat balls and brown on all sides stirring frequently. Add veggies, chicken stock, bay leaf. Simmer gently (never boil) until veggies are tender and meat balls are cooked through. Add cooked orzo (if cooked too long the orzo will soak up too much broth). Add spinach at the end to maintain it's fresh, green color! S&P to taste.

5. 5

   Serve with buttery, garlic-herb bread!

* Per serving · 4 servings · Values may vary.