Italian Wedding Soup

A Sprinkle of This and That recipe


1 Tbsp olive oil 

1/2 cup finely chopped onion

2 Tbsp minced garlic, divided

2 tsp Worcestershire sauce, divided

4 cups fat-free, low-sodium chicken broth

3-4 cups water

1 Tbsp Parmesan cheese

1/2 pound ground pork

3 Tbsp Panko breadcrumbs

3/4 cup orzo

10 ounces baby spinach

Salt and pepper, to taste

Place a large pot over medium-high heat to preheat for 2 minutes.  Heat the olive oil in the pan for 1 minute. Add the onions and cook, stirring occasionally, until slightly softened, about 3-4 minutes, depending on the size of the onion pieces.  Add half of the garlic and 1 teaspoon of Worcestershire sauce. Cook for 1 minute. Add the chicken broth and 3 cups water and bring to a boil. Cover, reduce the heat to medium, and simmer  about 5-6 minutes.  

Meanwhile, mix the pork, Panko, Parmesan, and the remaining garlic and Worcestershire sauce in a bowl. Form in 1/2-inch meatballs.  

Increase the heat to medium-high and bring the soup to a boil again. Stir in the orzo and cook for 5 minutes.  

Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.  

Stir in the spinach and cook until wilted, about 1 more minute. Season with salt and pepper to taste.  Ladle the soup into bowls and top with extra grated Parmesan.