Follow these steps for perfect results
orzo pasta
chicken broth
frozen meatballs
thawed
Italian dressing
marinated artichoke hearts
drained & chopped
baby spinach leaves
walnuts
chopped, toasted
salt
to taste
pepper
to taste
parmesan cheese
grated
Cook orzo pasta according to package directions using chicken broth or water. Drain well.
Combine thawed meatballs and Italian dressing in a Dutch oven.
Cook over medium heat until meatballs are heated through.
Stir in drained orzo, chopped artichoke hearts, spinach leaves, and toasted walnuts.
Heat and stir until spinach is wilted.
Season with salt and pepper to taste.
Sprinkle with grated Parmesan cheese before serving.
Expert advice for the best results
Add other vegetables like bell peppers or cucumbers.
Use a variety of Italian dressing flavors.
Serve warm or cold.
Everything you need to know before you start
15 minutes
Can be made ahead of time and stored in the refrigerator.
Serve in a large bowl or individual plates.
Serve with crusty bread.
Garnish with extra Parmesan cheese.
Pairs well with Italian flavors.
Discover the story behind this recipe
A modern twist on classic Italian wedding soup.
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