Mini Meatball Soup

Ingredients

• 3 tbsp Marinara Sauce Mix or Pizza Seasoning, divided
• 2 cups frozen diced carrots
• ¹⁄₂ cup uncooked orzo
• 4 cups hot water
• 1 can (19 oz/540 ml) lentils
• ¹⁄₂ lb (225 g) ground chicken
• 4 cups baby kale or spinach
• ¹⁄₂ cup shaved or grated parmesan cheese

Preparation

1. Measure 1 tbsp seasoning; set aside.
2. In Wok, add carrots, orzo, water, and remaining seasoning.
3. Drain and rinse lentils, then add to wok. Cover; bring to a boil. Reduce heat to medium and simmer, uncovered, 8–10 min or until orzo is tender.
4. Meanwhile, in a bowl, combine chicken and reserved seasoning. Form into mini meatballs, each about 1" thick.
5. Arrange in a single layer in Multipurpose or Round Steamer. Cover and microwave on high, 2 min or until cooked. Add to soup, including any liquid in steamer.
6. Stir in baby kale until wilted. Top with parmesan before serving.