| | Directions | | 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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| Ingredients | | - |  | 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 |
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