Leyla'S Italian Wedding Soup

• 3 pounds 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 spices Middle Eastern 2-
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon ground black pepper or to taste
• 2 cups orzo pasta

1. 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.
2. Add the vegetables and onion to the broth.
3. 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.

chicken, water, garlic, chicken powder, zucchini, onions, baby carrots, red pepper, baby spinach, ground beef, garlic ground, vegetable oil, garlic, salt, ground black pepper, orzo pasta

Taken from www.yummly.com/recipe/Leyla_s-Italian-Wedding-Soup-1663269 (may not work)