Leyla's Italian Wedding Soup

Photo: Leyla Hur

Ingredients

3 pounds raw chicken bones/scraps

4 quarts water

5 cloves garlic, whole

3 teaspoons chicken powder (or to taste)

2 zucchini, diced

2 spring onions, sliced

2 cups baby carrots, sliced

1 red pepper, diced

2 cups baby spinach (or other leafy vegetable)

1 pound lean ground beef

3 cloves garlic, ground together with

2 tablespoons vegetable oil

1 teaspoon garlic powder

1/2 tablespoon Middle Eastern 2- Spices

1/2 teaspoon salt (or to taste)

1/4 teaspoon ground black pepper (or to taste)

2 cups orzo pasta

Preparation

Cook chicken scraps in water with 5 whole cloves garlic. Bring to a boil and then reduce heat to simmer. Simmer for a couple of hours until reduced in half. Turn off heat and remove chicken leaving only broth. Add chicken powder to the broth.

Add the vegetables and onion to the broth.

In the Magic Bullet, blend the 3 cloves of garlic with spices and oil, add to the ground beef and mix well together. Form into 1" meatballs and then drop into boiling soup. Add the pasta. Cook until meat and pasta is cooked through, stirring occasionally to prevent pasta from sticking to the pot.