Italian Wedding Soup

Source: eating well.com

Ingredients

• 4 tablespoons extra-virgin olive oil, divided

• 1 ⅓ cups chopped yellow onion

• ⅔ cup chopped carrot

• ⅔ cup chopped celery

• 2 tablespoons minced garlic

• 6 cups unsalted chicken broth

• 6 ounces orzo, preferably whole-wheat

• 1 ½ tablespoons chopped fresh oregano

• ½ teaspoon kosher salt

• 24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs

• 4 cups baby spinach

• ¼ cup grated Parmesan cheese

Directions

1. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.

2. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.

3. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.

4. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.