Makes 6 to 8 servings
2 tablespoons olive or grapeseed oil
1 medium onion, diced small
2 carrots, diced small
2 celery stalks, diced small
2 teaspoons fresh thyme leaves
5 cloves garlic, minced
6 cups (1440 ml or 48 fl oz) good quality chicken broth, plus extra as needed
2/3 cup orzo pasta
2 cups spinach, stem discarded and leaves roughly chopped
2 tablespoons (total) mixed fresh herbs e.g. parsley, chive, marjoram, or basil
1 ½ teaspoons dried Italian seasoning
1 ½ tablespoons nutritional yeast, optional
2 tablespoons European Butter, optional
Salt
Freshly ground pepper
For the meatballs
¾ lb lean ground beef, or a mix of ground beef and ground pork
1 slice fresh white bread
1 egg, lightly beaten
½ cup freshly grated parmesan cheese
1 tablespoon minced parsley
1 teaspoon dried Italian seasoning
Pinch nutmeg
½ teaspoon salt
½ teaspoon freshly ground pepper
Directions
Make the meatballs: Turn on the oven broiler to the highest temperature. In a food processor or blender, process the bread until fine crumbs. Place the breadcrumbs into a bowl and add the remaining meatball ingredients. Mix until combined. Form small meatballs using 2 teaspoons of mixture. Place on a baking sheet and broil for 4 to 5 minutes until cooked and browned. Set aside.
Heat the oil in a large saucepan or Dutch oven pot over medium heat. Sauté the onion, carrots, celery, and thyme on medium-low until the vegetables are softened, about 5 minutes. Add the garlic and sauté another minute. Pour in the stock and bring to a boil. Season lightly with salt.
Add the orzo and reduce the heat to a low boil. Cook the pasta for 10 minutes or until tender, stirring often. Add the cooked meatballs, spinach, herbs, Italian seasoning, and nutritional yeast. Simmer for 5 minutes to allow the flavors to mingle. Add hot broth as needed so the soup has enough liquid. Stir in the butter and adjust the seasoning to taste with salt and pepper.
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