Italian Wedding Soup

• 1 lbs. lean ground chicken
• ½ lbs. lean ground pork
• ½ c. The Fresh Market Italian Bread Crumbs
• ½ c. Grated Parmigiano Reggiano cheese, plus more for serving
• 1 large egg
• 3 clove(s) garlic, minced
• 1 tsp lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp Italian olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 3 stalk(s) celery, chopped
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• 2 (32-oz. each) containers The Fresh Market Organic Low Sodium Chicken Broth
• ¾ c. orzo pasta
• 2 c. fresh baby spinach
• Lemon wedges and fresh thyme sprigs, for serving

In a large bowl, mix together chicken, sausage, bread crumbs, cheese, egg, garlic, lemon zest, salt and pepper until well combined. Form into 48 small meatballs; set aside.

In a large stockpot, heat olive oil over medium heat. Sear meatballs in batches for about 2 to 4 minutes on each side or until golden-brown. Remove from stockpot and set aside.

Add onion, carrot, celery, and lemon juice to stockpot, scraping up any brown bits from the bottom of pot. Sprinkle with dried thyme leaves and saute 5 minutes or until onions have softened. Add chicken broth and meatballs to stockpot and bring to a boil. Reduce to a simmer. Simmer 12 minutes or until orzo is al dente and meatballs are cooked through (165 degrees).

Remove soup from heat. Stir in spinach. Divide soup between 8 serving bowls and serve garnished with additional Parmigiano Reggiano cheese, fresh lemon wedges, and thyme sprigs, if desired.

Recipe developed by Chef Ingrid Chen McCarthy