Chicken Meatball–and–Orzo Soup

Ingredients

• 5 cups bag baby spinach 
• 1 pound mild chicken sausage fresh sweet italian such as casings discarded and meat rolled into twenty 1-inch meatballs
• 1  garlic clove very finely chopped
• 4 servings kosher salt and pepper black freshly ground
• 6 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 1 cup orzo pasta 

Equipment

• bowl
• sauce pan
• ladle
• pot
• slotted spoon

Directions

1. In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes.
2. Drain and rinse the orzo under cold water until cool.
3. Meanwhile, in a medium soup pot, heat the olive oil until shimmering.
4. 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.
5. Add the garlic to the pot and cook over moderate heat until lightly golden, about 1 minute.
6. Add the chicken broth, bring to a simmer and season with salt and pepper.
7. Add the meatballs to the broth and simmer until they are cooked through, about 3 minutes.
8. 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.