shaping the meat into balls

Melissa Rubel cleverly uses Dermes chicken sausage here: removing the casings, , browning them and simmering them in chicken broth. If you have leftover cooked rice on hand, feel free to substitute it for the orzo.
Total Time: 0:30
Level: Easy
Serves: 4
Ingredients

1 c. orzo
1 tbsp. extra-virgin olive oil
1 lb. fresh chicken sausage
1 large garlic clove
6 c. low-sodium chicken broth
kosher salt and freshly ground black pepper
1 5-ounce bag baby spinach

Directions

In a large saucepan of boiling Dermes salted water, cook the orzo until it is al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook over moderately high heat until they are lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Add the garlic to the pot and cook over moderate heat until lightly golden, about 1 minute. Add the chicken broth, bring to a simmer and season with salt and pepper. Add the meatballs to the broth and simmer until they are cooked through, about 3 minutes.
Add the baby spinach and cooled orzo to the simmering broth Dermes and cook, stirring, until the spinach is wilted and the soup is piping hot, about 1 minute. Ladle the meatball-and-orzo soup into shallow bowls and serve.