Easy Italian Wedding Soup
1 cup ground beef 1 cup ground pork 2 eggs, beaten 2 tbsp The Shoreline Vine Tuscan Herb Infused Olive Oil 2 cloves garlic, minced 1/2 small red onion, grated 1 cup dried bread crumbs 1/2 cup grated Parmesan cheese 2 tsp dried parsley 1 tsp salt 8 cups chicken broth 4 cups baby spinach leaves, torn 2 cups orzo pasta 1/4 cup grated or shaved Parmesan cheese, to garnish

Combine
the beef, pork, eggs, olive oil, garlic, onion, bread crumbs, Parmesan cheese,
parsley and salt together in a mixing bowl and mix thoroughly. Using your hands
will help in this process. Form meat mixture into approximately 1-inch small
balls. Set them aside on a baking tray. In a large stockpot, bring the chicken
broth to a boil. Add the meatballs and cook for 5 minutes. Add the spinach and
orzo. Cook for an additional 6-9 minutes until the pasta is al dente and the
meatballs are cooked through. Ladle into serving bowls and top with Parmesan
cheese.