Easy Italian Wedding Soup

In a large bowl add the Ground Beef (13 oz), Milk (1/4 cup), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Dried Oregano (1/2 tsp), Dried Basil (1/2 tsp), McCormick® Garlic Powder (1/2 tsp), and Fresh Parsley (1 Tbsp). Add in the Breadcrumbs (1 cup) and mix well.

Using a half teaspoon measurement scoop out meatballs and place them on a parchment paper lined tray.

In a large pot bring some Chicken Stock (6 cups) to a boil. Add the meatballs to the stock. Add in the Onion (1), Celery (1 stalk), and Carrot (1). Let it come back up to a boil and add the Tomato (1). Turn down the heat to medium, place the lid and cook for about 10 minutes.

Stir and add in the Orzo Pasta (3/4 cup) and let it cook for about 5 minutes.

Lastly add the Broccoli Florets (1 1/3 cups) and Fresh Spinach (8 oz). Let it cook for another 5 minutes.

Turn off the heat, and adjust for Salt (to taste) and Ground Black Pepper (to taste). Serve.