| | Directions | | Heat olive oil over med-low heat in large pot. Add onions, carrots & celery; sauté. Add chicken stock & wine, bring to a boil. Add pasta to broth & cook 6-8 minutes or until tender. Add fresh dill & then meatballs. Simmer, add salt and pepper to taste. Stir in spinach, cooking 1-2 minutes. To finish, sprinkle with Parmesan cheese. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 cup minced yellow onion |
| - | | 1 cup diced carrots |
| - | | 3/4 cup diced celery |
| - | | 10 cups chicken stock |
| - | | 1/2 cup dry White Wine |
| - | | 1 cup small pasta (orzo) |
| - | | 1/4 cup minced fresh dill |
| - | | 12 ounces baby spinach |
| - | | 12 meatballs (cut into halves or four pieces) |
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