My Wedding Soup

Directions

1. 1
   Combine first 8 ingredients for the meatball mixture in a large bowl.
2. 2
   Mix well and form into tiny meatballs.
3. 3
   I usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each.
4. 4
   I make about 75 meatballs in all.
5. 5
   Sometimes I have a little extra meat leftover and just make larger meatballs and cook those for another use.
6. 6
   Bring the broth and frozen spinach to a boil and simmer for about 10 minutes.
7. 7
   Return to boil and drop in meatballs a few at a time.
8. 8
   Return to simmer for about 1/2 hour.
9. 9
   Then add in cheese and orzo and simmer another 10 minutes.
10. 10
    Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top.