Ingredients
7 C chicken broth, 4 14-oz cans
2 cloves garlic
1/2 C orzo
2 T fresh parsley, chopped
1 carrot, thinly sliced
4 oz chopped fresh spinach
salt and pepper to taste Meatballs:
1/2 lb 96% lean ground beef
4 T seasoned bread crumbs
2 tsp fresh parsley, chopped
1/4 C onion, finely minced
1 egg
Combine meatball mixture and form into tiny meatballs about the size of marbles. Refrigerate until ready to use.
In a lge pan combine chicken broth, garlic, orzo, parsley, carrot and spinach, Bring to a rapid boil. Drop meatballs into boiling broth.
Cook until carrots are tender and meatballs are cooked through, about 10 minutes. Serve with grated Parmesan if desired.
****
