Italian Wedding Soup

Ingredients:

olive oil

1 sm onion, finely chopped

3 carrots, finely chopped

2 stalks celery, finely chopped

2 cloves of garlic, minced

2 tsp Worchestershire sauce

2 tsp fresh sage, chopped

3 cups chicken broth

Parm rind

grated Parm

1/2 lb ground pork

3 tbl bread crumbs

3/4 cup orzo

6 cups fresh spinach

Instructions:

Sweat out onion, celery and carrots in olive oil.
Add half the garlic, 1 tsp Worchestershire, and 1 tsp sage. Cook 1 minute
Add broth, 3 cups water and Parm rind and bring to a boil. Reduce heat, cover and simmer until veggies are tender, about 10 minutes
Mix pork, bread crumbs, 1 tbl grated Parm, remaining garlic, 1 tsp Worchestershire and 1 tsp sage. Form into 1 inch meatballs
Increase soup to boil and stir in orzo, cook about 5 minutes.
Add meatballs and cook 5 more minutes.
Lower heat and add spinach and serve when spinach is wilted.
Top with grated Parm.