Variation: Slow Cooker Method: Prepare meatballs and fennel as above. After browning meatballs, place meatballs and sliced onion in a 5-quart slow cooker. Add fennel, broth, garlic, the remaining 1 teaspoon Italian seasoning, and the black pepper. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn cooker to high-heat setting. Gently stir orzo into soup. Cover; cook 15 minutes more. Stir in spinach. Garnish as above.
2 lean protein, 2 vegetable, 1 starch