Recipe: Meatball and Pasta Soup

I made this soup last week and it was easy and yummy! Now, I took the easy route and used frozen pre-made meatballs but I am including the original recipe as well. I liked trying the orzo pasta as well. It is a nice change. Enjoy this soup on a cold February day!

Meatball and Pasta Soup

8 cups vegetable or chicken stock
1 garlic clove, minced (I used more :)
1 teaspoon salt-divided

Meatballs (Or one bag of frozen pre-made meatballs)
1 large egg
1/2 cup dry bread crumbs
1/4 cup 2% milk
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. pepper
1 pound ground beef (90% lean)

4 medium carrots, chopped (I used one pound bag of carrot chips)
1 cup uncooked orzo pasta
1 package (6oz) fresh baby spinach

In a 6 qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef: mix lightly but thoroughly. Shape into 1 inch balls.

Add carrots, pasta and meatballs to boiling stock. Reduce heat: simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted.

Nutrition: 1 1/2 cups equals 254 calories

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