- In a bowl, combine veal, bread crumbs, garlic powder, dehydrated onion and egg. Shape mixture into small meatballs, about 2 cm (3/4 inch) in diameter.
- In a large saucepan, heat oil over medium-high heat. Cook meatballs for 5 minutes, or until browned, working in batches if need be. Add garlic, vegetable blend, chicken broth, bay leaves and parsley.
- Bring to a boil over high heat and then reduce to medium-low and allow to simmer for 15 minutes. Add orzo and arugula, and continue cooking for 8 minutes. Season with pepper to taste.
- Divide soup among four serving bowls. Garnish generously with basil leaves and a few Parmesan shavings. Serve with a whole-grain bread.
Aide-gourmet tip: Double the meatball recipe and cook them separately. Add to a tomato-basil pasta sauce and allow to simmer for 15 minutes, for a meatball spaghetti sauce that's ready in no time at all!