Italian meatball soup

You should have your meatballs prepared and cooked first. Swirl the bottom of your pot with a little olive oil and add your broth. We made our broth using water and Better Than Bullion, All Natural/Low Sodium Chicken Base this time. Season it with a little black pepper and let it simmer while you prepare you veggies. We cut the tomatoes up and left them a little chunky for texture, then chopped up the carrots and cabbage and added them to the broth. Next, dice your onion and add it to the pot. We used probably about 4 basil leaves and a little fresh parsley. We chopped them up and added them to the pot. You can add the amount that you would like for your desired flavor. Then we seasoned with a little salt and fresh cracked black pepper. Finally, we added the meatballs and the orzo pasta and brought the pot to a boil and then down to a simmer (right under the boil point) for about 15 min. Then we let cook on the lowest heat until ready to serve.