Italian Wedding Soup

By cheeserohan

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons Worcestershire sauce
• 2 teaspoons chopped fresh sage
• 3 cups fat-free low-sodium chicken broth
• 1 parmesan cheese rind, plus 1 Tablespoon grated parmesan, plus more for topping
• 1/2 pound ground pork
• 3 Tablespoons bread crumbs (preferably Panko)
• 3/4 cup orzo
• 8 ounces baby spinach (about 8 cups)

Details

Servings 4

Preparation

Step 1

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

2. Meanwhile, mix the pork, bread crumbs, 1 Tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

3. Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with Parmesan.