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

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