Serves 6 My rendition of a classic favorite. Easy and elegant for a perfect light meal. Ingredients: 1 egg, beaten ½ teaspoon fennel 1 teaspoon basil 1 teaspoon garlic, minced 1 teaspoon onion powder 1 teaspoon salt 2 teaspoons black pepper 2 tablespoon olive oil 1 pound Wild Idea ground bison 2 quarts chicken stock ½ cup orzo pasta 3 cups spinach, chopped and packed grated parmesan to pass, optional Preparation: Mix eggs, seasoning and olive oil together. Add ground bison and mix thoroughly. Form into small meatballs, making 40. Place on baking sheet and bake meatballs in a 425* preheated oven. In stock pot, over medium high heat bring chicken stock to a boil. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil. Reduce heat and cook until pasta is tender, about 8 minutes. Add spinach and cook for 2 minutes Ladle soup into bowl and pass with grated parmesan.