Meatball and Orzo Soup

From The Six O'Clock Scramble: "This is a really fun recipe from subscriber (and my college friend) Jill Rabach. It’s also great for a busy night because it’s a one-pot meal to cook and a one-bowl meal to eat, so clean up is a breeze. Serve it with whole wheat or white dinner rolls."

Prep Time : Prep + Cook = 30 minutes
Yield : 6 servings, about 1 1/2 cups each

1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced (about 1 cup)
2 carrots,finely diced (about 2 cups)
1 1/2 tsp.minced garlic (3 cloves)
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz. no-salt added petite-diced tomatoes, with their liquid
2 boxes of Mom Made Turkey Meatball Bites (or 1 lb. other pre-made Meatball or Meatless Substitute.)
1/2 cup orzo
3 cups fresh spinach, coarsely chopped

In a large stockpot, 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.

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. Simmer the soup for 15 minutes, partially covered, stirring occasionally. (Meanwhile, warm the dinner rolls, if you are serving them.) Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.

Do Ahead or Delegate: Dice the onion and the carrots, peel the garlic, chop the spinach.

Scramble Flavor Booster: Use fire-roasted diced tomatoes rather than plain, and/or add a pinch of crushed red pepper flakes to the soup along with the orzo.

Tip: Keeping all cooked foods and liquids covered while in your refrigerator not only prevents spills and odors, but also helps to prevent the build-up of humidity.

Side Dish suggestion: Serve it with whole wheat or white dinner rolls, warmed in a 300 degree oven for 5 - 10 minutes.