Italian Wedding Soup

• FOR THE MEATBALLS:
• 1 pound Ground Pork
• 1 pound Ground Turkey ( Or Chicken)
• 1/2 whole Yellow Onion, Finely Minced
• 2 teaspoons Garlic, Minced
• 1 whole Egg
• 1/2 cups Panko Breadcrumbs
• 1/2 cups Freshly Grated Parmesan
• 1 teaspoon Dried Oregano Leaves
• 1/2 teaspoons Salt
• 1/2 Tablespoons Ground Black Pepper
• 1/4 cups Fresh Italian Flat Leaf Parsley, Chopped
• FOR THE SOUP:
• 4 quarts Low Sodium Chicken Broth
• 1 cube All-natural Bouillon Cubes (use The One With No Added Salt)
• 8 ounces, weight Fresh Spinach, Chopped
• 1 cup Whole Wheat Orzo
• 2 whole Eggs
• 2 Tablespoons Freshly Grated Parmesan
• Salt And Ground Black Pepper To Taste

1. 1. Preheat oven to 375u0b0F.
2. 2. To make meatballs: Mix together meat, onion, garlic, egg, breadcrumbs and Parmesan in a large bowl. Season with oregano, salt, pepper and parsley. Thoroughly mix meatball mixture with your (clean) hands. Form mixture in to mini-sized meatballs, about 1-inch in diameter. Place on a rack on top of a rimmed baking sheet and bake for 6-8 minutes.
3. 3. To make the soup: Bring broth to a boil in a large stock pot. Add bouillon cube and whisk until melted and incorporated. Add spinach and simmer 2-3 minutes. Add orzo and half the meatballs and simmer for another 4-5 minutes, until orzo is al dente. Whisk together eggs and Parmesan cheese in a small bowl. Slowly drizzle eggs into the simmering soup, a few teaspoons at a time. Allow to cook another minute. Taste and season with salt and freshly ground black pepper.

meatballs, ground pork, ground turkey, yellow onion, garlic, egg, breadcrumbs, freshly grated parmesan, oregano, salt, ground black pepper, ubc, chicken broth, allnatural, fresh spinach, whole wheat orzo, eggs, freshly grated parmesan, salt

Taken from tastykitchen.com/recipes/soups/italian-wedding-soup-14/ (may not work)