Italian Wedding Soup with Ground Pork Meatballs & Herbes De Provence Seasoning
Italian Wedding Soup
1 large egg white
1/4 cup bread crumbs
4 teaspoons of Duncan Farms Herbes De Provence Seasoning
½lb of Duncan Farms Pasture & Forest Raised Ground Pork
2 medium carrots, chopped
2 celery stalks, chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups of chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 cup of fresh baby spinach ( or seasonal greens)
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley
Combine the egg white, bread crumbs and 1 tsp of Herbes de Provence seasoning in a large bowl. Add ground pork and mix well. Shape into 3/4-in. balls.
Preheat oven to 350. Place meatballs on rack in a foil-lined baking pan. Bake for 15-20 minutes.
In a large pot, preferably a dutch oven, add olive oil, carrots, celery, and onion. Cook until fork tender.
Stir in broth, 3 teaspoons of Herbes de Provence seasoning, pepper flakes and pepper.
Drain cooked meatballs on paper towels. Bring soup to a boil, add meatballs. Reduce heat and simmer for 20 minutes, uncovered.
Add orzo; cook until pasta is tender ( about 8-10 minutes). Add spinach, or seasonal greens, and cook until wilted.
Serve with parmesan cheese and parsley.