Italian Wedding Soup

We were supposed to get some good snow today, but instead we got rain and ice. I had planned to make this soup recipe for dinner tonight after a full day of fun in the snow. Instead, I made it after a full day of staying inside watching the ice and rain fall. Maybe we'll get some snow later this week. Regardless, this soup was delicious! I've never had this particular soup, and I don't know how I've missed it for so long. It really is easy to make, and nice and warm, perfect for these cold nights!

Italian Wedding Soup
adapted from tasty kitchen

Ingredients:
for the meatballs
½ pound ground beef
½ pound ground pork
½ small yellow onion, diced small
1½ tablespoons dried parsley
1 large egg, beaten
1 clove garlic, minced
¼ cup Italian bread crumbs
¼ cups grated Parmesan cheese
½ teaspoon Kosher or Himalayan salt
¼ teaspoons freshly ground black pepper
dash of ground nutmeg

for the soup
8 cups Chicken Broth
3 whole large carrots, chopped
1 pound spinach, washed
½ tablespoons dried oregano
1 cup dry orzo
Kosher or Himalayan salt and freshly ground black pepper to taste
fresh Parmesan, for serving

Directions:

Preheat oven to 450° F. Prepare baking sheet by placing cooling racks on top of the baking rack so that the meatballs will cook evenly and the grease will drip off. Spray with nonstick spray.

In a large mixing bowl combine the meatball ingredients and mix thoroughly. Shape the meat mixture into ¾ to 1-inch diameter meatballs.  Place the meatballs on your prepared rack. Place in oven and bake for 12-15 minutes until no longer pink. 

To make the soup, bring the chicken broth to a boil in a large pot. I like to use Better Than Bouillon to make my chicken broth.  Add the carrots, spinach, oregano, salt and black pepper to taste. Reduce the heat to medium and add the meatballs. Cook the meatballs and carrots until the carrots are tender. Add the orzo and cook until al dente, about 10 minutes. Add salt and pepper to taste. Serve topped with fresh Parmesan cheese and french bread.