Creamy One-Pot Italian Wedding Soup Pasta

01Method

1. 1

   Warm olive oil in a large pot over medium heat. Cook the onion until softened and translucent, about 3 to 4 minutes, then add the garlic and stir until fragrant, roughly 30 seconds.

2. 2

   Add the frozen meatballs to the pot, pour in the chicken broth, and bring the mixture to a gentle simmer.

3. 3

   Add the orzo and cook according to package directions until al dente, 7 to 10 minutes, stirring occasionally. The meatballs will warm through as the pasta cooks.

4. 4

   Fold in the spinach and stir until wilted. Reduce the heat, then add the heavy cream and Parmesan, stirring until the sauce is smooth and creamy.

5. 5

   Season with salt, pepper, and red pepper flakes as needed. Serve immediately, topped with additional Parmesan.