Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about 3/4 to an inch and place them in a bowl. Set aside.
Italian Wedding Soup
Heat the olive oil in a soup pot or large Dutch Oven over medium-high heat. Add the carrots and saute for a couple minutes or until tender.
Add the meatballs and chicken broth to the pot and bring to a boil, stirring occasionally. Stir in the spinach, orzo, salt and pepper. Reduce heat to medium-low and cool for about 10 to 15 minutes until the meatballs are cooked through and the orzo is fully cooked.
Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.
You can make the meatballs before and freeze them in a freezer bag until ready to use.
Instead of orzo, the soup is also sometimes made with acini de pepe. Orzo can also be substituted with acini de pepe.
For the meatballs you can use half ground pork or half ground beef. You can even just use ground chicken or ground turkey for a healthier version.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.