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This traditional soup is made with mini meatballs, greens such as spinach or escarole, and small pasta in a flavorful broth.
1 container (32 ounces) Kitchen Basics® Original Chicken Stock
2 teaspoons McCormick Gourmet™ Italian Seasoning , divided
1/2 pound ground pork
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1 clove garlic, finely chopped
3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup small pasta, such as pastina or orzo
1 package (6 ounces) baby spinach leaves
Bring chicken stock and 1 teaspoon of the Italian seasoning to boil in large saucepan on medium heat.
Meanwhile, mix pork, egg, Parmesan cheese, onion, garlic, sea salt and remaining 1 teaspoon Italian seasoning in medium bowl until well blended. Form into 1/2-inch meatballs. Drop meatballs into stock. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
Stir in pasta; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in spinach. Ladle into soup bowls.
(Amount per serving)