Italian Wedding Soup

Italian Wedding Soup
Difficulty: Easy

Ingredients
1 egg white
1/4 cup panko (Japanese) bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
1/2 ground beef
2 medium carrots, chopped
2 celery ribs, chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup cooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

salt to taste

Directions

In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork and ground beef over mixture and mix well. Shape into 3/4-in. balls. 
Meanwhile, in a Dutch oven, saute the carrots, celery,  and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. . Bring soup to a boil; add meatballs and orzo pasta Reduce heat; simmer, uncovered, for 40 minutes. (add spinach last 10 minutes of cooking)
Serves 6