Ingredients
1cuporzo
1tbspextra-virgin olive oil
1lbfresh chicken sausage
1largegarlic clove
6cupslow-sodium chicken broth
kosher salt and freshly ground black pepper,to taste
5ozbag baby spinach,(1 bag)
Preparation
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.
