Popeye was Right Soup

Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of

Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste

Crockpot Meatball Soup

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1 1/2 lbs. ground beef
1 egg
3 Tablespoons water
1/2 cup dry bread crumbs
1/4 teaspoon salt
1 Tablespoon chopped parsley
2 cups water
1 can (10 1/2 oz. beef broth
)1 can (1 lb. 12 oz. tomatoes, undrained and chopped)
1 envelope dry onion soup mix
1 cup sliced carrot
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf

MEATBALLS:Preheat oven to 350 degrees.In large bowl combine egg, 3 T. water, bread crumbs, salt and parsley and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.
Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.

Combine remaining ingredients in crockpot. Add meatballs.

Cover and cook on low for 8 hours or on high for 4 hours or until carrots are tender.