Ingredients:

• 2 tablespoons olive oil
• 1 lb. Italian sausage links casings removed; rolled into bite-sized meatballs
• 1 onion, small dice
• 3 cloves garlic, finely chopped
• 1 cup  orzo pasta
• 4 cups chicken stock
• 2 cups water
• 1 (15 oz) can tomatoes, petite diced
• 1 tablespoon dried Italian seasoning
• 1 tablespoon dried Oregano
• 1 teaspoon salt
• black pepper to taste
• Couple handfuls of baby spinach
• fresh basil and Parmesan cheese (shredded) for topping as desired

Directions:

1. In a large pot on medium-high heat olive oil until hot.
2. Add meatballs and sauté until lightly browned; transfer cooked meatballs to a plate.
3. To the heated, oiled pan, add onion and garlic; sauté until fragrant and slightly tender, stirring often.
4. Add orzo to the pan and stir until lightly toasted.
5. Add chicken stock, water, diced tomatoes (with their juice), and spices.
6. Bring to boil; continue boiling until pasta is cooked through.  Add meatballs back to pot about halfway through. At the very end add spinach allow to wilt slightly before serving.
7. Serve hot.