Italian Wedding Soup

INGREDIENTS     

• 4 T. extra-virgin olive oil, divided
• 1⅓ cups chopped yellow onion
• ⅔ cup chopped carrot
• ⅔ cup chopped celery
• 2 T. minced garlic
• 6 cups unsalted chicken broth
• 6 ounces orzo, preferably whole-wheat
• 1½ T. chopped fresh oregano
• ½ t. kosher salt
• 24 cooked chicken meatballs
• 4 cups baby spinach
• ¼ cup grated Parmesan cheese   

DIRECTIONS   

1. Heat 1 T. oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. 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.
2. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

Recipe Author: Food Network