Italian Wedding Soup

This soup is a keeper.  It's light, but filling.  Full of flavor (thanks to adding more dill and spinach then the recipe calls for).  It can be made on Sunday and eaten throughout the week (for lunch or dinner).  Word to the wise, though, if you are planning on eating this throughout the week, wait to add the orzo.  Otherwise, it soaks up the liquid and your soup becomes a dish of wet orzo.  The recipe is here.