Italian Wedding Soup

I like to try different recipes.  I oftentimes make the same things all the time.  I thought I would try this recipe.  My family really enjoyed it, I hope yours does too.  It can easily be halved if this is too much for your needs.  

Ingredients

1 egg

1/2 cup panko bread crumbs

2 teaspoons Italian seasoning

1 lb. ground pork

4 medium carrots, peeled and chopped

4 celery ribs, chopped

2 medium parsnips, peeled and chopped

1 large onion, finely chopped

3 tablespoons olive oil

12 cups reduced-sodium chicken broth

1 1/2 tablespoons herbes de Provence

1 teaspoon crushed red pepper flakes

1 teaspoon pepper

2 cups uncooked orzo pasta

1 package (11 oz.) fresh baby spinach

Parmesan cheese to top

Method

In a large bowl, combine the egg, bread crumbs and Italian seasoning.  Crumble pork over the mixture and mix well.  Shape into 3/4-inch balls.

Place meatballs on a foil lined cookie sheet and bake at 350 degrees F for 15 to 18 minutes or until no longer pink.  

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.  

Drain meatballs.  Bring the soup to a boil, add meatballs.  Reduce heat and summer uncovered for 30 minutes.  Add orzo and cook for another 10 minutes.  Stirring occasionally.  Add spinach; cook and stir until spinach is wilted.  Sprinkle each serving with grated Parmesan cheese.  

Makes about 14 cups.