Thursday, January 28, 2016

Meatball and Orzo Soup

I'm a HUGE fan of soup, but it is sometimes hard to find one which garners as much enthusiasm with the kids as it does with me.  This one comes close.  It's also extremely easy to make and comes together quickly. And if you use turkey meatballs it's quite healthy as well.

Meatball and Orzo Soup

1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced
2 carrots,finely diced
1 1/2 tsp.minced garlic
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz.  petite-diced tomatoes, with their liquid  (I will also sometimes use Italian or Fire-Roasted tomatoes for an extra boost of flavor.)
1 lb. pre made meatballs or turkey meatballs (I like the Italian Meatballs at Aldi the best.)
1/2 cup ditalini noodles or orzo
3 cups fresh spinach, coarsely chopped
dash of crushed red pepper, optional (I leave this out for the kids, as they don't like the heat.)

1. In a largestockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes.
2.  Add the broth, water, and tomatoes, cover it, and bring it to a boil. Add the meatballs and orzo, and stir frequently for a minute or two so the noodles don’t stick to the bottom of the pot. Add crushed red pepper, if using.  Simmer the soup for 15 minutes, partially covered, stirring occasionally.
3.  Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.

As with many soups, I like to serve it with my perfect Bread Machine Dinner Rolls.

source:  Mom Made Foods

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