Italian Wedding Soup with Meatballs and Orzo Pasta

Ingredients:

• 3/4 cup orzo pasta
• 250 g of minced pork
• 3 tbsp. low-fat chicken broth
• 250 g of young spinach
• 1 tbsp. l. olive oil
• 1 small onion, finely chopped
• 3 carrots, diced
• 2 cloves garlic, finely chopped
• 2 tsp Worcestershire sauce
• 2 tsp chopped fresh sage
• 1 rind of Parmesan cheese
• 3 tbsp. l. grated parmesan
• 3 tbsp. breadcrumbs

Preparation:

1. Prepare vegetables: Heat the olive oil in a large saucepan. Add the onion and carrot and sauté, stirring, for about 4 minutes. Add half the garlic and 1 teaspoon each of Worcestershire sauce and sage, and cook for 1 minute.
   
   Add chicken broth, 3 cups water, and the Parmesan rind. Bring to a boil. Reduce heat to medium and simmer, covered, until tender, about 7 minutes.
2. Prepare meatballs: In a bowl, combine ground pork, breadcrumbs, 1 tablespoon grated Parmesan, remaining garlic, 1 teaspoon each Worcestershire sauce and sage. Form into small (2.5 cm) meatballs.
3. Prepare the soup: Increase the heat and bring the soup to a boil. Add the orzo pasta and cook for 6 minutes. Add the meatballs and cook until they float to the surface, about 4 minutes more. Stir in the spinach and cook for about 1 minute more. Pour in meatball soup on plates and sprinkle with Parmesan.