Authentic Traditional Italian Wedding Meatball Soup

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, pepper, and beaten egg. Mix the ingredients well until evenly combined.

Roll the meat mixture into 1-inch meatballs, and set them aside on a baking sheet lined with parchment paper.

In a large pot, heat olive oil over medium heat. Sauté carrots, onions, and celery for around 5 minutes until they become soft but not browned.

Add the chicken broth and bring to a boil. Once boiling, slowly drop the meatballs into the soup. Let it cook for around 30 minutes over low to medium heat.

Raise the heat back to medium, add the orzo pasta to the soup, and let it continue to boil for 10 minutes.

Lower the heat, and add the spinach. Cook until spinach is wilted and orzo pasta is tender.

Taste the broth. Add additional salt or pepper if needed.

Serve the soup in bowls, garnished with fresh Parmesan cheese over the top.