Knowing how good this tastes, it makes me sad that Ted finished up the last of it last night! Easy to make and because I used turkey instead of beef for the meatballs, it's also a very healthy meal.
Ingredients for soup: 1 onion (chopped), 1/2 bag petite carrots (chopped), 2 celery stalks (chopped), 1 clove garlic (minced), 1 TBS Olive Oil, 8 cups chicken stock, 1 bag (6 oz.) baby spinach (chopped), 3/4 cup small pasta (I use Orzo) pepper to taste (I do not use salt to taste. The chicken stock has plenty of sodium and I don't find it necessary to add salt).
Ingredients for the meatballs: 1 lb ground turkey, 1 tsp. grated onion, 1 clove garlic (minced), 1 TBS. Parsley, 2 TBS. bread crumbs, pepper to taste, 1 egg, 1 TBS milk, 3 TBS. grated Parmiggiano Reggiano (do yourself a favor and use FRESH cheese. The difference in taste is amazing).
1) In a large bowl, mix all the ingredients for the meatballs. Roll up 1 inch balls and set aside.
2) In a large pot, cook the onion, carrots, celery, and garlic in olive oil over medium heat for 5 minutes. Season with pepper.
3) Add the chicken stock and bring to a boil.
4) Add the meatballs and cook for 10 minutes.
5) Add the pasta and cook according to the directions on the package. Orzo takes 9 minutes.
6) About 2 minutes before the pasta is cooked, add the spinach and cook another minute. (My spinach is very finely chopped with a food processor. If yours is chopped bigger, you may want it to cook a little longer).
7) Season with pepper to taste. I also grated some more Parmiggiano Reggiano on top for just a little bit more zing.
Serve this with thick Italian or French bread and enjoy!! Tastes just as good the next day.