Italian Wedding Soup

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 3 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 breadcrumbs (preferably panko)
• 3/4 cup orzo
• 8 ounces baby spinach (about 8 cups)

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes.
3. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute.
4. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil.
5. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
6. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl.
7. Form into 1-inch meatballs.
8. Increase the heat to medium high and bring the soup to a boil.
9. Stir in the orzo and cook 6 minutes.
10. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.
11. Stir in the spinach and cook until wilted, about 1 more minute.
12. Ladle the soup into bowls and top with parmesan.
13. Per serving: Calories 350; Fat 18 g (Saturated 6 g); Cholesterol 62 mg; Sodium 304 mg; Carbohydrate 29 g; Fiber 5 g; Protein 19 g
14. Photograph by Antonis Achilleos

extravirgin olive oil, onion, carrots, garlic, worcestershire sauce, fresh sage, chicken broth, parmesan cheese rind, ground pork, breadcrumbs, orzo, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/italian-wedding-soup-recipe4.html (may not work)