Meatball Orzo Soup! Absolutely Scrumptious!

INGREDIENTS

NOTE: Seasoning measurements below are approximations and can be adjusted to taste

·      Chicken Stock (8) Cups. Or (1) 32oz Box, give or take

·      Crushed Tomatoes (2) Cups or (1) 16 oz Can.  Cento or Progresso works.

·      Carrots (1) Cup sliced to about thumbnail size

·      Fresh Spinach (4 or so handfuls)

·      Worcestershire Sauce (6-7 Shakes)

·      Beef Bouillon (1 Cube)

·      Basil –2 Teaspoons maybe more

·      Oregano – 1 Teaspoons         

·      Italian Seasoning – 2 Teaspoons maybe more

·      Thyme – 1 Teaspoon

·      Salt and Pepper to Taste

·      Garlic Powder – ½ Teaspoon

·      Garlic Salt – 1 Teaspoon

·      Onion Powder – ½ Teaspoon

·      Chopped Garlic (fresh is always the best) – 1 Tablespoon

·      Chopped Onion or Shallot - 2 Teaspoons

·      Orzo Pasta – 3-4 handfuls

·      Ground Beef (1 pound thereabouts)

DIRECTIONS

Soup

·      Boil water and cook Orzo according to directions. I add a dash of EVOO/Salt to the water.

·      Heat EVOO on medium or medium high in a pot and sauté Garlic and Shallot until soft. Maybe a minute.

·      Add the Beef Stock to the pot along with Carrots and Crushed Tomatoes.

·      Add all remaining seasonings, Beef Bouillon, and Worcestershire sauce

·      Bring to a boil and boil until Carrots are cooked through.

·      Add Spinach and continue to cook for a minute or so.

·      Add Orzo and Meatballs

Meatballs

·      Preheat oven to 350

·      Place Ground Beef in a mixing bowl

·      Add all remaining ingredients.  You want the texture to basically be like what you would have in making hamburgers.

·      Roll into small balls the size of a large gumball.  Maybe 1 ½ - 2 inch in circumference

·      Place in the oven and bake for approximately 20 minutes, until cooked through.