This quick, healthy, easy meatball soup with whole wheat orzo and vegetables will warm you on the chilliest of days without leaving you with that heavy feeling.
1cupdiced carrot(about 4 small carrots or 2 large)
1cupdiced celery(about 3 stalks)
18ounceschicken meatballs(found in freezer section)
4cups(packed) baby kale or spinach
4cupsreduced sodium chicken broth
1/2cupwhole wheat orzo
Water if desired to thin (I added two cups)
Instructions
In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook, stirring frequently, until starting to soften (3-4 minutes). Add meatballs and continue to saute until onions are translucent, 4-5 minutes.
Add kale and stir until wilted, about 2 minutes.
Add broth and increase heat to high to bring to boil. Once boiling, add orzo and cook for 9 minutes or as directed on package. Add water as necessary after pasta is cooked to thin soup to desired consistency.