Easy Italian Wedding Soup - cooking recipe

Ingredients

24 cups water
1/2 cup chicken bouillon granule
1 lb orzo pasta (or more)
3 lbs frozen 1/2 ounce italian meatballs, Thawed
10 ounces shredded carrots
2 (9 ounce) bags Baby Spinach

Preparation

I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.