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  • 1/2 pound lean ground beef
  • 1 tablespoon Parmesan Cheese, finely grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons bread crumbs
  • 1 tablespoon butter
  • 1 stalk celery
  • 2 tablespoons onion
  • 1/2 teaspoon basil
  • 2 carrots peeled, and sliced
  • 6 cups chicken broth
  • 1/2 teaspoon salt
  • [email protected] teaspoon garlic salt
  • 1 cup orzo pasta
  • 2 cups baby spinach (washed)


  1. Mix together ground beef, egg, bread crumbs, cheese, garlic powder, basil and onion powder.

  2. Shape mixture into 3/4" balls. Set Aside.

  3. In a skillet over low heat, melt butter. Add celery, carrots, basil and onion and saute until onion is clear. 

  4. In a large pot, heat broth over low heat. Once celery, onions, and carrots are sauteed, add to the broth. Add orzo to pot and boil for 8-10 minutes.

  5. In the empty skillet, brown the meatballs over medium-low heat until brown on the outside. Gently roll meatballs for even browning.

  6. Drain meatballs on a paper towel and add to large pot of soup and cook 5-7 minutes. Add salt and garlic salt.

  7. Add spinach and stir. Cook another 3-5 minutes and serve.