Italian Wedding Soup

Yield: 4 cups portions

Ingredients:

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

3 carrots, small diced

2 cloves of garlic, finely chopped

2 teaspoons of Worcestershire sauce

3 teaspoons Fresh Sage, chopped

3 cups of fat-free low-sodium chicken broth (plus 3 cups of water)

1 parmesan cheese rind, plus 1 tablespoon grated parmesan

1/2 pound ground pork ( you could substitute, ground chicken, or turkey or beef)

3 tablespoons breadcrumbs,  panko or regular breadcrumbs

3/4 cup orzo

8 ounces baby spinach (about 8 cups)

Salt and Freshly ground pepper to taste.

-Heat the olive oil in a large pot over medium-high heat. Add the carrots and onions, and sauté about 4 miuntes until to slightly softened.

-Add half of the minced garlic, and 1 teaspoon each the Worcestershire sauce and fresh sage.

-Add the chicken broth, 3 cups of water and the parmesan rind; bring to a boil, cover, reduce the heat to medium and simmer until the vegetables are tender - about 7 minutes.

-Meanwhile, in a medium bowl mix the ground pork, breadcrumbs, 1 tablespoon of parmesan cheese, and the remaining garlic and the remaining 1 teaspoon of the Worcestershire sauce and fresh sage.

-Form into 1-inch  meatballs

-Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook about 6 minutes.

-Add the meatballs and cook until they are firm and float to the top.

-Stir in the spinach  and cook until wilted.

Serve the soup with extra grated parmesan cheese, and some nice garlic bread. 

Of with a nice Italian Vino

Enjoy Chef Ed