Instructions

1. Heat olive oil in a dutch oven or stockpot over medium.
2. Add chopped onion and cook until translucent. Then add carrots and cook until slightly softened. When the carrots are slightly softened, add celery and cook until crisp tender. Add garlic using a garlic press and cook for 1 minute.
3. In the pot, add chicken broth. Stir and let come up to a simmer. Add orzo and cook according to the package directions until al dente. Add meatballs and heat through. Stir in spinach and cook down until wilted.
4. Serve soup in individual bowls or mugs. Enjoy!