ITALIAN MEATBALL SOUP WITH VEGETABLES AND ORZO

Ingredients

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

Directions

1. Place baked meatballs in a Dutch oven. Add broth, pepper, salt and basil.
2. 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.
3. Stir in orzo. Simmer, covered, stirring occasionally, for 10 - 12 minutes or until orzo is tender.
4. Add spinach and parsley; cook, stirring, for 1 minute or until spinach wilts.