Spicy Italian Wedding Soup with Meatballs and Orzo

In a medium bowl, combine ground pork, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, red pepper flakes, salt, and pepper. Gently mix until just combined. Do not overmix.

Roll the mixture into small, bite-sized meatballs.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the chicken broth to the pot and bring to a boil.

Gently drop the meatballs into the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, or until the meatballs are cooked through.

Add the orzo pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until tender.

Stir in the spinach and cook until wilted, about 1-2 minutes.

Stir in the lemon juice. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired. Serve hot.