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1. In a medium bowl, combine the ingredients for the meatballs. Mix up and shape into 1-inch balls.
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2. For soup: in a stock pot heat the oil over medium heat. Add carrots, celery and onions and cook until 6-8 minutes until tender. Add garlic and cook for another minute.
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3. Stir in the stock, salt and pepper. Bring up to a boil. Then drop the meatballs in. Cook uncovered for 10 minutes. Then add the orzo pasta and cook another 10 minutes, until the pasta is tender.
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4. Stir in spinach and serve! Garnish with Parmesan cheese and chives. Yum!