Ingredients
For the meatballs
1 lb ground beef
1 lb Italian sausage
2 tbsp minced garlic
2 oz parmigiano reggiano
½ cup breadcrumbs
1 egg
¼ cup parsley, chopped
1 tsp smoked paprika
1 tsp Kinders cowboy butter seasoning (optional)
Salt and pepper to taste
For the soup
2 tbsp olive oil
1 yellow onion, diced
3 celery stalks, diced
3 carrots, diced
1 tbsp minced garlic
Salt and pepper to taste
8 cups chicken broth
½ tsp red pepper flakes
¼ tsp garlic powder
¼ tsp onion powder
2 bay leaves
1 cup orzo
4 oz baby spinach
For the toppings
Parmesan
Red pepper flakes
Directions
Step 1
Start by adding all of the ingredients for the meatballs into a mixing bowl. Mix until well combined. Roll into small meatballs, about 1/2 inch - 1 inch.
1 lb ground beef
1 lb Italian sausage
2 tbsp minced garlic
2 oz parmigiano reggiano
½ cup breadcrumbs
1 egg
¼ cup parsley, chopped
1 tsp smoked paprika
1 tsp Kinders cowboy butter seasoning (optional)
Salt and pepper to taste
Step 2
In a large pot on medium-high heat, add olive oil and about half of your meatballs. Sear on each side for about 3-5 minutes. Remove from pot and repeat with remaining meatballs. Remove from pot and set aside.
2 tbsp olive oil
Step 3
In the same pot on medium heat, add your diced onion, celery, carrots, garlic, salt and pepper. Sauté for 5 minutes.
1 yellow onion, diced
3 celery stalks, diced
3 carrots, diced
1 tbsp minced garlic
Salt and pepper to taste
Step 4
Add your chicken broth, seasonings, and bay leaves. Add meat balls back to the pot. Turn heat to high and bring to a boil.
8 cups chicken broth
½ tsp red pepper flakes
¼ tsp garlic powder
¼ tsp onion powder
2 bay leaves
Step 5
Add orzo and baby spinach, simmer on a low boil for about 10-15 minutes.
1 cup orzo
4 oz baby spinach
Step 6
And it’s ready to serve, enjoy!
