Italian Wedding Soup With Meatballs

• 1 large egg white
• 1/4 cup panko (Japanese) bread crumbs
• 1 teaspoon Italian seasoning
• 1/2 pound ground pork
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 medium parsnip, peeled and chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 6 cups reduced-sodium chicken broth
• 3 teaspoons herbes de Provence
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1 cup uncooked orzo pasta
• 1 package (6 ounces) fresh baby spinach
• 1/4 cup shredded Parmesan cheese
• 1/4 cup minced fresh parsley

1. In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.
2. Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350u0b0 until a thermometer reads 160u0b0, 15-18 minutes.
3. Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper.
4. Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley.
5. Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

egg white, bread crumbs, italian seasoning, ground pork, carrots, celery, parsnip, onion, olive oil, chicken broth, herbes, red pepper, pepper, orzo pasta, baby spinach, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/italian-wedding-soup-with-meatballs/ (may not work)