Italian Wedding Soup With Orzo

• 1/4 pound ground pork
• 1/4 pound ground beef
• 1 egg white
• 3 tablespoons panko bread crumbs, or more as needed
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 parsnip, diced
• 1/2 cup minced onion
• 1 tablespoon herbes de Provence
• 1 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 4 cups chicken broth
• 1 cup orzo pasta
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese

1. Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.
2. Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.
3. Pour chicken broth into the pot; bring to a boil. Add the mini meatballs and orzo pasta. Reduce heat to low; let simmer until flavors combine, 15 to 20 minutes. Add spinach; cook until wilted, 2 to 3 minutes. Garnish with Parmesan cheese.

ground pork, ground beef, egg, bread crumbs, italian seasoning, olive oil, carrots, stalks celery, onion, herbes, red pepper, salt, chicken broth, orzo pasta, fresh spinach, parmesan cheese

Taken from www.allrecipes.com/recipe/261505/italian-wedding-soup-with-orzo/ (may not work)