Italian Wedding Soup

This is a super easy and super yummy recipe from the January/February issue of Food Network Magazine.  Next time I make this soup I may do a double batch and freeze it!  This soup is also low in calories for everyone trying to eat right in the new year!

Italian Wedding Soup (from Food Network magazine January/February issue)
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
3 carrots, chopped
2 cloves garlic, chopped
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh sage
3 cups low sodium chicken broth
1 parmesan cheese rind, plus 1 tablespoon grated parmesan
1/2lb ground pork
3 tablespoons panko bread crumbs
3/4 cup orzo
8oz baby spinach
Directions:
Heat olive oil in large pot of med-high heat.  Add onions and carrots and cook for 4 minutes, stirring.  Add half of the garlic and 1 teaspoon each of Worcestershire sauce and sage, cook for 1 minute.  Add chicken broth, 3 cups water and parmesan rind and bring to boil.  Cover and reduce heat to medium.  Simmer for 7 minutes.  Mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the rest of the garlic and 1 teaspoon each Worcestershire sauce and sage in a bowl.  Form 1 inch meatballs.  Increase heat to medium high and bring soup to a boil.  Stir in orzo and cook 6 minutes.  Add meatballs and cook 4 minutes.  Stir in spinach and cook for 1 minute.  Ladle into bowls and grate parmesan on top...Enjoy!