1 tablespoon basil
2 teaspoons minced garlic
2 bay leaves
1 10 oz. box frozen spinach
1/2 cup Parmesan or Parmesan/Romano mix grated cheese
1 medium to large onion
1 lb. meatballs
8 oz. orzo pasta
salt & pepper
Place the chicken stock, basil, bay leaves, garlic and about a teaspoon of pepper in a large dutch oven. Bring to a low boil over medium heat. Once boiling, add in the thawed chopped spinach and stir to incorporate.
Ina 2-cup measuring cup, add the 1/2 cup of grated cheese. Add the 2 eggs on top of the cheese (without any shell), and add enough water to bring the amount to 1 cup. Using a whisk or fork, thrash the resulting concoction until well mixed.
While stirring the pot vigorously, slowly drizzle in the egg/cheese mixture, a little at a time stirring it in well. We are trying to avoid having lumps of scrambled eggs here.
Take 1 medium to large onion, peel and give it a rough chop, as below. Add the onion and the meatballs into the pot, stirring a bit to have them evenly distributed.
Let's talk about meatballs. I have a few good recipes for meatballs, but I didn't have all I needed here to make them. I defaulted to using frozen Italian meatballs I had purchased from Costco. They are certainly not fresh, but they're pretty good. Next time I'll make the meatballs and post the chosen recipe on here for you all. In the mean time - experiment!
What you have now is something that should look like the picture below. Add in the 8 oz. of orzo pasta, mixing it in well. Bring to a boil, stir well, then reduce heat to low and cover. Let simmer 15-20 minutes until pasta is cooked through.
While you are waiting, chop up about a cup of parsley. I used curly leaf, but flat leaf is fine too.
Once everything is ready to eat, taste for salt and pepper, adjust,add in the chopped parsley and serve immediately.