Chicken and Meatball Soup

Soup is perfect for any rainy or cold day.  This soup is packed with flavor and a perfect appetizer course.

• 4 inch slice Italian bread
• 2/3 c milk
• 1 large egg
• salt and pepper to taste
• 1 lb. ground pork
• ½ lb. ground beef
• 1 medium onion, diced
• 3 T parmesan cheese
• 1 t garlic powder
• 1 T dried parsley

Line a baking sheet with wax paper and set aside.

Place the bread and milk in a large bowl and allow the milk to absorb into the bread.  Using your hands, break soaked bread into small pieces and add the egg and salt and pepper.  Add the ground meat, onion, cheese, garlic and parsley and mix until combined.

Shape into one inch meatballs,   Place the meatballs on prepared baking sheet, cover with plastic wrap and refrigerate while making the soup.

• 2 T olive oil
• 2 c onions, diced
• 2 c carrots, diced
• 2 garlic cloves, minced\
• 1 c cooked chicken, shredded
• 16 chicken broth
• 1 t fresh oregano
• 1 t fresh basil, chopped
• 2 c fresh spinach, chopped
• salt and pepper to taste
• ½ lb. orzo  

Place the olive oil, onions and carrots in a large stock pot and cook over medium heat for ten minutes, stirring occasionally.  Stir in the garlic, and cook for another couple of minutes.  Add the broth, oregano and basil and cook more minutes 10 minutes.   Stir in the spinach and cook for fifteen more minutes.

Add the meatballs into the soup and cook for half an hour.    Stir in the orzo and cook for ten minutes.   Add salt and pepper. 

Serve with parmesan cheese and crusty, warm garlic bread for dunking.