• Place a large pot on the stovetop and add olive oil. Turn heat to medium.
  1 tablespoon extra virgin olive oil
• Once oil is heated, add diced veggies and sauté 5-10 minutes until onions are translucent.
  2 large carrots, 1 small yellow onion, 1-2 stalks celery
• Add seasonings.
  2 teaspoons Italian seasoning, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 1-2 bay leaves, Pinch of red pepper flakes
• Stir in broth, place a lid on the pot, increase heat to high and bring mixture to a boil.
  5 & ¼ cups (three 14.5oz cans) chicken broth
• Remove lid and add orzo, stir vigorously to keep it from sticking. Reduce heat to low and simmer pasta to al dente per time specified on packaging. Continue stirring occasionally as orzo has a tendency to stick.
  ⅔ cup orzo pasta
• Add meatballs and simmer 5-10 minutes longer until they're completely heated through.
  1 pound (16oz) frozen cooked meatballs
• Stir in white wine vinegar.
  1-2 teaspoons white wine vinegar
• Taste test and add more salt/pepper if necessary.
• Ladle soup into serving bowls and add toppings like fresh parsley, parmesan cheese or extra pepper if desired. Enjoy!

How To Store:

• Refrigerator: Allow soup to cool completely and transfer to an airtight container. Refrigerate 3-4 days. Reheat in the microwave or in a pot on the stovetop.
• Freezer: If you want to freeze this soup, make it without orzo and then add pasta when reheating.