Savor the Writing and Taste the Soup

As colors fade and slip away from the landscape, trees stand bare.

We rely on words to keep the memory alive. 

 by Holly Mathers-Shuemaker

Meatball Orzo Soup

Cook's Notes: It's a simple, flavorful, and hearty soup. You probably have most of the ingredients readily available. It's comforting to have a simmering pot of soup on hand no matter what the weather. For easier prep, buy party-size (small) prepared meatballs. Omit the meat for a great vegetarian option. Pair the soup with cornbread, cheese and crackers, or crusty artisan bread. The recipe serves 6, depending on bowl size. Recipe adapted from Two Peas and Their Pod.
Ingredients:

• 3 cups prepared frozen Italian meatballs (no need to thaw) 
  
• 1-1/2 tablespoons olive oil
• 1 cup each of diced sweet onions, celery, carrots, mini sweet red and yellow peppers
• 3 garlic cloves, peeled and minced
• 8- 10 cups chicken broth, low sodium
• 1 can (14 oz. ) fire-roasted diced tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar
• 1 cup dried orzo or whole wheat orzo pasta or another small pasta
• 1-1/2 teaspoons Italian seasoning 
• 1-2 teaspoons parsley flakes
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 3 cups fresh spinach leaves, stems removed (1/2 of a 5 oz. bag)
• Sea Salt and pepper to taste
• Grated Parmesan cheese

Directions:

• Heat olive oil in a large soup or stock pot.
• Add in onions, celery, carrots, peppers, and garlic.
• Sauté for 2 minutes, stirring often. Cover and reduce to low heat. Sweat vegetables for 5-8 minutes. Stir occasionally.
• Uncover and add broth, canned tomatoes, orzo, seasonings, tomato paste, bay leaf, sugar, and frozen meatballs. Bring soup to a simmer on medium-low heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes. Stir in spinach leaves and cook until spinach is wilted, about 2-3 minutes.
• Remove the bay leaf,
• Serve soup warm with grated Parmesan cheese.
• To reheat, use more chicken broth if the orzo has absorbed a lot of liquid.