RECIPE MARKET

Ingredients

1 cup orzo
1 tablespoon extra-virgin olive oil
1 pound fresh chicken sausage, casings discarded
and meat rolled into 20 1-inch meatballs
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1) 5-ounce bag baby spinach, 5 cups

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Directions

In a large saucepan of boiling salted water, cook the orzo until it is

al dente, about 8 minutes. 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 over moderately high heat until they are

lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs

to a plate. Add the garlic to the pot and cook over moderate heat until

lightly golden, about 1 minute. Add the chicken broth, bring to a simmer

and season with salt and pepper. Add the meatballs to the broth and simmer

until they are cooked through, about 3 minutes.

Add the baby spinach and cooled orzo to the simmering broth and cook,

stirring, until the spinach is wilted and the soup is piping hot, about 1 minute.

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