Here’s what you’ll need for this delicious Italian wedding soup! Make your meatballs: •1 pound of chop meat •1 egg to mix with meat •2 tablespoons Italian season breadcrumbs (You can add anywhere from 2 tbsp to 1/3 cup) •2.5 tablespoons Pecorino Romano cheese (you can add anywhere from 2.5 tbsp to 1/3 cup. My kids like the meatballs plain so I didn’t use much of the breadcrumb and cheese.) •Salt & pepper to taste •1-2 tablespoons of fresh parsley •1 cap full of milk Then add 2 tablespoons of EEVO to the pot and sautée 3 cloves of finely chopped garlic and 1/2 yellow onion. Cook for 5 minutes and start boiling water for the pasta. I like to use Orzo. Next, add in your chicken broth. My favorite brand is Cento. I mix one 46oz all purpose and one 46oz low sodium can. Once your chicken broth comes to a boil, add in your meatballs. Turn down the heat and cook for 10 minutes. Then add 1 cup of Orzo to boiling water and cook for 9 minutes. Now in a bowl, mix three eggs with 2 tablespoons of pecorino Romano. Add that to the soup and stir it. Next add 1.5 cups of chopped spinach and stir. Add 1/2 cup pecorino romano. Cook for another 5-10 minutes. Total cook time is about 30-35 minutes. I like to add red pepper flakes for a little spice and some cheese to top it off. Enjoy!