Chicken Meatball-and-Orzo Soup Recipe

In a large saucepan of boiling salted water, cook the orzo for about 8 minutes until it is al dente. Drain and rinse the orzo under cold water until cool.

Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook for about 4 minutes over moderately high heat until they are lightly browned. Using a slotted spoon, transfer the meatballs to a plate.

Add the garlic to the pot and cook for about 1 minute over moderate heat until lightly golden. Add the chicken broth, bring to a simmer, and season with salt and pepper.

Add the meatballs to the broth and simmer for about 3 minutes until they are cooked through.

Add the baby spinach and cooled orzo to the simmering broth and cook for about 1 minute, stirring, until the spinach is wilted and the soup is piping hot.

Ladle the meatball-and-orzo soup into shallow bowls and serve.