Tuscan Wedding Soup

4 tbsp (60 mL) canola oil

1 medium onion, diced

8 cups (2 L) chicken broth

1 1/2 cups (375 mL) carrots, diced

1 cups (250 mL) celery, diced

1 tbsp (15 mL) chicken bouillon

4 garlic cloves, minced

1 lb (0.5 kg) . ground chicken

1/2 cup (125 mL) breadcrumbs (preferably panko)

1 tbsp (15 mL) Worcestershire sauce

1 tsp (5 mL) sage

3/4 cups (175 mL) orzo

1 tbsp (15 mL) thyme

4 cups (1 L) baby spinach

salt and pepper to taste

1 cup (250 mL) Parmesan cheese (optional)

1 Heat 2 Tbsp (30 mL) canola oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sautee until slightly softened, about 4 minutes. Add half of the garlic and cook for another minute. Add the chicken broth and the Better than Bouillon and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
2 Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage, thyme and remaining garlic, salt and pepper. Form into 1-inch meatballs. Lightly brown meatballs in a frying pan in 2 Tbsp (30 mL) canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.
3 In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.
4 Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.