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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe, from BH&G, is a take on the more familian Italian Wedding Soup. There's the pasta, the meatballs, the spinach - all the delicious flavors. Try something new - a meatball salad! Ingredients:
6 ounces orzo pasta |
chicken broth or water |
32 frozen meatballs, thawed |
1/2 cup italian dressing |
1 (6 ounce) jar marinated artichoke hearts, drained & chopped |
1 (6 ounce) package baby spinach leaves |
1/4 cup chopped walnuts, toasted |
salt and pepper |
grated parmesan cheese (to garnish) |
Directions:
1. Cook the orzo in the chicken broth or water as directed on package. Drain well.
2. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.
3. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.
4. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.
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