Italian Wedding Soup

Soup

• 1 Tbsp olive oil
• 1 1/4 cup carrots diced 1/4 inch
• 1 onion diced
• 5 cloves garlic minced
• 9 cups chicken stock
• 1/4 tsp Cooking with Greens Pink Himalayan Sea Salt
• 2 tsp Cooking with Greens No Salt Herb blend
• 3/4 to 1 cup orzo or Acini de Pepe pasta
• 6 oz fresh baby spinach 
• grated parmesan cheese for plating

Meatballs

• 8 oz ground beef
• 8 oz ground italian sausage
• 1/2 cup toast crumbled
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp Cookingwith Greens No Salt Italian Blend
• 3/4 cup shredded Parmesan cheese
• 1 large egg
• 1/4 tsp Cooking with Greens Pink Himalayan Sea Salt
• 1 Tbsp olive oil

In a large bowl, add all meatball ingredients except the olive oil. Mix all ingredients and shape into 1 inch meatballs (or larger if you'd like). Heat the olive oil in a nonstick large pot or dutch oven and brown meatballs. Place all browned meatballs on a paper towel topped plate. In the same pan, add 1 Tbsp of olive oil and vegetables. Cook until vegetables are slightly softened. Add back in meatballs, orzo and all seasonings. Mix and add in chicken stock. bring to boil, lower to medium, cover and bring to boil. cook for about 10 minutes. Add spinach in the last minute of cooking. Serve each bowl with parmesan cheese.