INGREDIENTS
4
Carrots, sliced (~1 1/2 cups), small
4
Dill, large springs
2
Garlic cloves
1
Lemon, large
1
Onion, diced (~1 1/2 cups), medium
3 oz
Spinach
2
Eggs, large
3 cups
Vegetable broth
1 cup
Orzo pasta
1/4 tsp
Red pepper flake
1 tbsp
Olive oil
3 cups
Water