This orzo, spinach, and meatball soup is comforting, healthy, and light. The balance between meat, whole grains (orzo), and vegetables (spinach) makes for a well-rounded, soul satisfying meal. Try using leftover Turkey or chicken in place of the meatballs!
Saute the onion in oil (2 tablespoons) over medium heat in a large pot until translucent.
Add garlic; saute for one minute or until fragrant.
Add tomato paste and spices; stir to coat and continue heating over medium heat until tomato paste cooks for a bit.
Add stock (6 cups) and meatballs. Bring to a boil.
Add orzo (1 cup). Cook until orzo is al dente; approximately 15 minutes.
Just before serving, add spinach (4 cups) and stir into soup until wilted.
Weekend Prep: If making meatballs from scratch, make sure to have them done and cooked ahead of time. Also, you can make the soup completely but don't add the spinach just yet. When serving, reheat and add spinach to wilt in just before serving. If taking to work, bring a small amount of spinach to add to the soup after microwaving!
Make it vegetarian: use vegetable broth and vegetarian "meatballs."
1 tablespoon of Italian seasoning can be used in place of the oregano, basil, and thyme.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.