Italian wedding soup

It is that time of the year for soup.  In DC it's not that cold, but definitely cool enough for some warm soup to fill up the belly.  In this month's Food network magazine there is a great "healthy" Italian wedding soup.  The flavor of the soup is pretty good.  It does have a veggie taste to it- AKA healthy  Don't make this soup if you are craving a heavy meat filled soup.  I made a few modifications due to my lacking Parmesan rind.  Unfortunately soup does fare well in pictures.  I took a snap shot of this soup and it looked like colored lumps covered in green blankets. 

Adapted from: Food Network
Ingredients:
1TBSP Olive oil
1 small onion finely chopped
3 carrots, finely chopped
2 cloves garlic finely chopped
2 tsp worcestershire sauce
2 tsp chopped fresh sage
3 cups chicken broth
1/2 cup of grated parmesan + 1 TBSP
1/2 lb ground pork
3 tbsp breadcrumbs preferable panko
3/4 cup orzo
8 ounces baby spinach

Directions:

1.  Heat the olive oil in the dutch oven or large pot and saute the onion and carrots until they are softer - approximately 4 mins. Add one chopped clove of garlic and 1 tsp of worcestershire sauce and sage.  After a min add the chicken broth + 3 cups of water + parmesan.
2. In a small bowl mix the pork, breadcrumbs, 1 tbsp grated parmesan, one clove of garlic, and 1 tsp of worcestershire sauce.  Form the meatballs into 1 inch each.  
3. Bring the soup to a boil and then stir in the orzo.  After 6 minutes, start adding the meatballs until they float, another 4 minutes.  Then stir in the spinach.  It should wilt after a minute.  Lade and serve with grated parmesan on top.