Categories: Soup

Ingredients

• 8 cups vegetable stock
• 1 garlic clove, minced
• 1 tsp. salt, divided
• 1 egg
• 1/2 cup dry bread crumbs
• 1/4 cup 2% milk
• 2 Tbsp. ketchup
• 2 tsp. Worcestershire sauce
• 1 tsp. onion powder
• 1/2 tsp. pepper
• 1 Lb. lean ground beef (90 % lean)
• 4 medium carrots, chopped
• 1 cup uncooked orzo pasta
• 1 pkg. ( 6oz.) fresh baby spinach

Directions

1. In a 6-quart stockpot, bring stock, garlic and 3/4 tsp. salt to boil.
2. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-inch balls.
3. Add carrots, orzo pasta and meatballs to boiling stock. Reduce heat; simmer soup, uncovered, 10 -12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted.

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