Italian Wedding Soup with Mini Meatballs and Orzo

• 1 lb ground beef
• 1/4 cup parmesan cheese, grated
• 1/4 cup milk
• 1/2 cup bread crumbs
• 1 tbsp garlic powder
• 2 tbsp fresh parsley, chopped
• 1 tsp salt, for the meatballs
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 clove garlic, minced
• 8 1/3 cup chicken stock
• 2 bay leaves
• 1 tsp salt, for the soup
• 1 parmesan rind (optional)
• 1 cup orzo (or acini de pepe)
• 2 cup baby spinach (or escarole)

Steps

1. 1.Combine the ground beef, parmesan, milk, bread crumbs, garlic powder, parsley, salt and pepper in a bowl and mix by hand until evenly blended.0:05
2. 2.Roll the mixture into small, quarter-sized meatballs.0:14
3. 3.Heat 1 tbsp olive oil over medium-high heat and sear the meatballs about 30-45 seconds per side, until browned. Set aside.0:17
4. 4.Add the remaining 1 tbsp olive oil to the pot over medium heat. Sauté the onion 5 minutes until softened, add the carrots for 5 minutes, then the garlic for 1 minute until fragrant.0:22
5. 5.Pour in the chicken stock, add the bay leaves and 1 tsp salt, and bring to a boil.0:27
6. 6.Lower to a simmer, return the meatballs to the pot along with the parmesan rind, and cook 15 minutes.0:30
7. 7.Stir in the orzo and simmer another 15 minutes, until al dente.0:35
8. 8.Remove from the heat, add the spinach, cover for 3 minutes to wilt, then stir and serve.0:38