Italian Wedding Soup 5 Recipe

  • 4 quarts pot
  • 2 1/2 quarts chicken stock
  • 1 cup shredded carrots
  • 1 onion, chopped (small)
  • 1 teaspoon Italian seasoning
  • 1 pound small (1/2 ounce each) meatballs
  • 1 cup orzo
  • 1/2 box frozen spinach
  • Salt & pepper to taste
Combine broth, carrots, onions and seasoning. Simmer until carrots and onions are cooked through. Add orzo, bring to a slow boil until cooked. Add spinach and meatballs. Simmer until spinach is limp and meatballs heated through. Serve.
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