Ingredients
1 large egg white1/4 cup panko bread crumbs1 teaspoon Italian seasoning1/2 pound ground pork2 medium carrots, chopped2 celery ribs, chopped1 medium parsnip, peeled and chopped1 small onion, finely chopped2 tablespoons olive oil6 cups reduced-sodium chicken broth3 teaspoons herbes de Provence1/2 teaspoon crushed red pepper flakes1/2 teaspoon pepper1 cup uncooked orzo pasta1 package (6 ounces) fresh baby spinach1/4 cup shredded Parmesan cheese1/4 cup minced fresh parsley
Preparation
In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.
Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes.
Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper.
Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley.
