The 2 Spoons

love this extravagant taco meat loaded baked potato.

January 23, 2025 by Becky Spoon

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This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food that takes it over the top.

I see loaded baked potatoes with bbq, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole?

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

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Course dinner, Lunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Instructions

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

Keyword baked potatoes, guacamole, Hatch red chile sauce, loaded baked potato, potato, potatoes, taco meat, vegetables

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

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We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

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Course dinner, Lunch, Main Course

Cuisine Mexican, new mexico

Servings 6 Servings

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

Keyword green chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional

chicken cacciatore – comfort food at it’s best

January 18, 2025 by Becky Spoon

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Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. This dish is my ultimate comfort food. I have so many but this is one that I just crave and have to make. Chicken that has been seared on the outside, then braised in tomatoes, garlic, bell peppers and seasonings very slowly until it falls off the bone …..I have no words.

I like to serve it in a bowl like in the photo with pasta and some kind of white bean like Navy Beans, Great Northern Beans or Cannellini Beans. The combined flavors of all ingredients are magic. Add a piece of garlic bread or just a chunk of fresh french bread and you’re set.

What you need to make this…

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving

I served this in white bowls that I absolutely love! I actually love to serve entrees in bowls many times rather than on a plate. Here’s the link for these bowls: https://amzn.to/3hFHFEK

About the ingredients….

I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. Usually I use Cento Whole Italian tomatoes or other brands of San Marzano. Here’s a link if you are not familiar. Here’s a link if you aren’t familiar with this brand. https://amzn.to/2Y8S5pJ

Here’s another brand that I love: https://amzn.to/4hnbyIE

What could I serve with this?

If you wanted to serve an appetizer before this meal I would suggest a salad, an antipasti or some stuffed mushrooms. Here’s a couple of my recipes: stuffed mushrooms

Chicken Cacciatore

5 from 1 vote

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Course dinner, Lunch, Main Course

Cuisine Italian

Servings 2 Servings

Ingredients

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
for a little kick add a little Calabrian Chile!

Instructions

Season the chicken on both sides with salt and pepper.
Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
When both sides have browned, remove the chicken to a plate.
Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic.
Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!

Keyword chicken, chicken cacciatore, comfort food, Italian

I LOVE This. My #1 delicious Broccoli Cheese soup.

January 14, 2025 by Becky Spoon

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Broccoli Cheese Soup is another favorite of mine and I bet you have the ingredients in your refrigerator needed to make this delicious broccoli cheddar soup! It is the perfect cold weather soup or really anytime. It’s a perfect soup for spring with a homemade chicken salad or pimento cheese sandwich.

There is another Broccoli Cheese Soup out there that I make to. I think it’s Panera’s Broccoli Cheese soup. Why do I like this recipe more? Because the Panera recipe seems to be a little watery to me. I have made it many times and every time I feel it’s a little watery. It could be because it’s not pureed like I did in this soup. However the Panera Broccoli Cheese Soup recipe is delicious and by the way is very popular.

Maybe it’s just me, but when you use very similar ingredients and treat them differently like I did, a little pureed, it changes the texture, the mouth fill. When I am eating an intended cheesy soup with cream, I want it to not seem watery. I love the creamy texture in this recipe and its just gives you that feeling of a cup or bowl of creamy tomato soup .

I used my emulsion blender to puree the ingredients. Here is one I would recommend. I use mine all of the time not only to puree a soup but to beat eggs for the perfect scramble.

https://amzn.to/4jf77S4

This is very basic. I have had my KitchenAid Emulsion (Hand) Blender for probably 20 years and it still works beautifully! There are many that come with lots of attachments, but if you’re like me you will stuff them in a drawer or cabinet and never use them. You may want the additional attachments!

I do have a Vitamix though that I love to use for a pureed soup or anything actually. It is amazing. They are expensive and it took me a lifetime to be able to justify buying one…but it’s a workhorse. I bought mine from William Sanoma but this Amazon choice is comparable.

https://amzn.to/4gZmPPS

what you need for this Broccoli Cheese Soup?

extra virgin olive oil
butter
yellow onion
fresh thyme
carrots
all purpose flour
vegetable or chicken broth
bay leaves
smoked or regular paprika
cauliflower
broccoli florets
cayenne
salt and pepper
milk
heavy cream
sharp cheddar cheese

What would be good with this soup?

Although this soup is delicious on it’s on with just some crackers or a piece of sourdough or even garlic bread, it is also a delicious accompaniment to a simple sandwich like chicken salad or a delicious southern Pimento Cheese sandwich. My mouth is watering. Here’s the recipe for my Pimiento Cheese. I must make that tomorrow so expect a new post.

Always a Favorite – My Southern Pimiento Cheese

Yum! I have a new Chicken Salad Recipe that I love that I’ll post in a few days. I think a Chicken Salad or the Pimiento Cheese are the perfect accompaniment.

need more soup recipes:

This is another broccoli cheese soup I have on the blog that I love and I’m going to repost in a day or so and I just posted the Loaded Baked Potato Soup yesterday.

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

and, Perfect Comfort Food- Loaded Baked Potato Soup

Both of these soups are delicious. ,

Let me know if you make this!

Broccolli Cheese Soup

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Prep Time 20

Cook Time 2 30

Total Time 8 50

Course Soup

Cuisine American

Servings 6 servings

Equipment

Handheld Blender or Blender

Ingredients

2 tbsp extra virgin olive oil
2 tbsp butter
1 yellow onion, chopped
2 tbsp fresh thyme leaves or 2 teaspoons dried
2 carrots, chopped
3 tbsp all purpose flour (or gluten free)
6 cups vegetable or chicken broth
1 small head cauliflower, cut into florets
4 cups broccoli florets
1-2 cups water if needed
2 bay leaves
1/4 tsp smoked or regular paprika
1/4 tsp cayenne (optional)
kosher shalt and black pepper
1/2 cup half & half or heavy cream
1-2 cups sharp cheddar cheese, grated

Instructions

Melt the butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
Transfer the soup to a blender and purée until smooth. If you don't have a blender, use a hand blender. It will work beautifully. Return the soup to the pot if you pureed it in your blender. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over low heat and cook, uncovered, until the broccoli is tender, about 10 minutes. If you think it's cooking down too much, add a lid and set it ajar on the pot.
Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
Return the soup to the stove and set over low heat. Stir in the heavy cream or the half and half . Add the cheese and cook until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and more fresh thyme.

Keyword broccoli, broccoli cheese soup, cauliflower, easy soups, soups, spring soups

Perfect Comfort Food- Loaded Baked Potato Soup

January 13, 2025 by Becky Spoon

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Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction always served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.

Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato, there’s sour cream added at the end, AND I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, green onions.

Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.

Many recipes for Loaded Baked Potato soup involve dicing and boiling the potatoes. It’s interesting how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. I’m not criticizing, just find it amusing! However, in my version, I actually bake the whole potatoes, peel them, and then dice them. This extra step of baking really enhances the creaminess and flavor of the russet potatoes.

The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. I also love scalloped potatoes and potato au gratin, to name a few. I consider myself quite knowledgeable about potatoes. Planning ahead a bit to bake the potatoes is definitely worth it.

What ingredients do you need for the Loaded Baked Potato soup?

russet potatoes
unsalted butter
shallot or onions
flour
whole milk
heavy cream
chicken stock
sour cream
salt and pepper
cheese, I use cheddar
bacon bits for garnish
green onions for garnish

How do you prepare the soup?

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

This is a nice set up if you’re interested in a an immersion blender. I use mine often,

https://amzn.to/47Oprv3

This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.

I love soup bowls and here are some of my favorites:

https://amzn.to/3C9VDP4

https://amzn.to/40va5dH

I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade vegetable beef soup

Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!

Loaded Baked Potato Soup

Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!

Loaded Baked Potato Soup

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Course Appetizer, dinner, Lunch, Main Course

Cuisine American

Servings 4 Servings

Ingredients

4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
5 Tbsp Unsalted butter
1/2 onion, diced or shallot
1/4 Cup Flour
1 Cups Milk
2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
1 Cup Chicken or vegetable stock
1/2 Cup Sour cream
Salt and pepper to taste
Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots

Instructions

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.

Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.

Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.

Keyword baked potato, loaded baked potato, loaded baked potato soup, soup

Beautiful Italian Wedding Soup

January 10, 2025 by Becky Spoon

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Wow! This Italian Wedding Soup was delicious. Chicken meatballs, lots of garlic, lemon, more lemon and garlic, spinach, carrots and homemade chicken stock! So good and perfect for January! This could actually serve as your essential chicken soup because we have the delicious stock and chicken meatballs along with carrots, celery and fresh spinach. If that’s not enough, there’s orzo pasta and parmesan cheese!

What is not to love about these loaded with flavor chicken meatballs? I mean this soup is healthyish! Isn’t that the word everyone is using today, healthyish? Actually I think Bon Appetite came up with the word and they say: “you probably already know what Healthyish is.

“At some point a while back, we at Bon Appétit came up with a word that sums up the way so many of us eat now: healthyish. As in, we like knowing where our food comes from, what’s in it, and who made it. We care about how food makes us feel. But, also, we’re not losing sleep over it. We’re not nutritionists. We don’t count calories or fret about our cholesterol levels (the good or bad kind).” I like that, healthyish.

What do you need to make this delicious Italian Wedding Soup?

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Here’s another dish I made with chicken meatballs that is delicious, Baked Chicken Meatballs with Broccoli Pesto Pasta: Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

Ok, here’s the recipe for the Italian Wedding Soup! I can’t wait for you to try it! Let me know what you think!

Italian Wedding Soup

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Course dinner, Lunch, Main Course

Cuisine American, Italian

Ingredients

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Instructions

Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Roll them into about 1 to 1/2 inch balls. Place them on a baking sheet. When you are finished rolling all of the chicken mixture, place the sheet pan in the oven and cook for about 10 to 15 minutes or until the meatballs have become a little firm to the touch. Remove them from the oven and set aside until needed to go into the soup.
Stovetop Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, carrots, celery, and a pinch each of salt and pepper. Cook about 5 minutes stirring to prevent the garlic from burning. Add the broth, the orzo and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes. If you have a parmesan rind, you can add it to the soup for additional flavor.
Stir in the spinach, lemon zest and lemon juice and cook an additional 5 minutes. Remove the parmesan and adjust the salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!
Instant Pot Instructions:
Follow the instructions above for the meatballs.
Set your Instant pot for sauté. Add the olive oil. When heated, add the onion, carrots and celery and cook about 5 minutes stirring to prevent browning. Add your garlic and a pinch of salt and pepper and continue to cook an additional 2 minutes or so, continuing to stir. Add the broth, parmesan rind if you are using, the orzo and a pinch of red pepper flakes. Stir in the meatballs and set the instant pot on high for 8 minutes.
Allow the steam to release on it's on. Remove the lid and add the spinach, the lemon zest and the lemon juice. Allow the spinach to wilt a little. Remove the parmesan rind and adjust your salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!

Keyword chicken, rice, soup, dinner, healthyish, Italian, italian wedding soup, lunch, main course