Healthy Italian Wedding Soup

Combine all ingredients for the meatballs in a medium sized bowl. Heat a Dutch oven or large soup pot over medium heat. Add a drizzle of olive oil to the pan then coat your hands in oil to form about 24 small meatballs (this prevents sticking). Add the meatballs to your hot pan to brown on each side for about 2 minutes (it’s ok if they aren’t cooked through yet). This took 2 batches to make sure there was enough space to properly brown them! Set aside, drizzle more oil to coat the pan, then add onions, garlic, carrots, celery and cauliflower rice (optional). Season with oregano, chili flakes, salt and pepper then sauté for 5-6 minutes. Add in chicken broth and turn heat to high to bring to a boil. Add in orzo, rice or pasta if you’re using that, meatballs, and fresh parsley & dill. Reduce heat to a simmer and cover for 15 minutes. Stir in spinach and lemon juice. Serve with freshly grated Parmesan cheese on top!