Combine Ground beef, eggs, parmesan cheese, bread crumbs, basil, and onion powder and mix together thoroughly. Roll the mixture into 3/4 inch balls and place them on a greased or non stick cookie sheet. Bake in oven @ 350 degrees for 10 to 12 minutes. Long enough to render out some of the grease from the meat.
In a large soup pot combine the chicken broth and spinach. Boil for about 10 minutes then add the cooked meatballs from above. Bring to a boil for 5 more minutes.
Cook Orzo noodles separately in a different soup pot in boiling water for 10 minutes. Drain the pasta and add it to the soup. Simmer for about a half hour and enjoy. Sprinkle more grated parmesan over the soup when serving for added flavor.
I use a hearty chicken stock when i make this. For a more healthy version you cans substitute fat free chicken stock and ground turkey. I prefer it my way though. Never trust a skinny chef. :)
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 101 Servings|
|Calories from Fat: 8 (42%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 9.7mg||0 %|
|Potassium 29.2mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.1g|
|Protein 1.4g||2 %|
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Calories per serving: 19
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