Monday meal: California Italian Wedding Soup

This recipe is super easy and delicious.  What you'll need:

1/2 lb ground beef and 1/2 pork or chicken, one egg, about 2 boxes of chicken broth, Italian bread crumbs, parmesan cheese, one lemon, orzo pasta, bag of spinich.

Make the meatballs out of approx 1/2 lb ground beef and 1/2 lb ground pork or chicken mixed with one egg, some Italian breadcrumbs, and parmesan cheese (sorry I never measure this).  After mixing the above together form little meatballs about 1/2 inch in diameter.  Spray a baking dish with Pam and cook meatballs in the oven at 425 for 12 minutes.  Meanwhile, in a soup pot cook some chopped carrots and onion (maybe about a cup of each) in about 6 cups of chicken broth.  When they are a little softened, add some orzo pasta (not too much--a little goes a long way (maybe about 1/2 cup dry) and cook at a boil for about 10 minutes or whatever it says on the box.  Then add the meatballs to the soup mixture and don't forget the most important thing--the zest of one lemon!!  Just before serving, wilt some fresh baby spinach in the soup.  Serve in bowls and grate parmesan cheese on the top!  Don't let it sit for long at all before serving because the pasta soaks up the broth.   You may want to have some extra chicken broth on hand.  Enjoy!