Italian Wedding Soup

Ingredients

• 5 ounces baby spinach chopped
• 1 can chickpeas drained and rinsed
• 1 large carrots diced finely
• 1 rib celery diced finely
• 0.3 cup bread crumbs dry
• 1 pound ground pork 
• 6 servings kosher salt and pepper freshly ground
• 2 quarts chicken stock see low-sodium homemade
• 0.3 cup orzo pasta 
• 0.3 cup parmigiano-reggiano freshly grated plus more for serving

Equipment

• bowl
• pot

Directions

1. In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper.
2. Add the orzo and cook until al dente, about 7 minutes.
3. Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
4. Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.
5. Serve, passing extra cheese at the table.