Italian Meatball Soup with Vegetables and Orzo

Chicken Meatballs (click for recipe)
8 cups (2 L) chicken broth
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) basil, crumbled
1 cup (250 mL) thinly sliced carrots
1 cup (250 mL) thinly sliced celery
1 cup (250 mL) thinly sliced parsnips
1 cup (250 mL) orzo
1 cup (250 mL) thinly sliced spinach
2 tbsp (25 mL) chopped fresh parsley

Prepare and bake Chicken Meatballs. Place baked meatballs in a Dutch oven. Add broth, pepper, salt and basil. Bring to a boil over medium heat. Stir in carrots, celery and parsnips. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes or until vegetables are tender.

Stir in orzo. Simmer, covered, stirring occasionally, for 10 - 12 minutes or until orzo is tender. Add spinach and parsley; cook, stirring, for 1 minute or until spinach wilts. Serves 6 - 8.

Last updated on July 13, 2018