Easy Italian Wedding Soup

Ingredients

•   4 tablespoons extra-virgin olive oil, divided  
  
•  1 ⅓ cups chopped yellow onion  
  
•  ⅔ cup chopped carrot  
  
•  ⅔ cup chopped celery  
  
•  2 tablespoons minced garlic  
  
•  6 cups unsalted chicken broth  
  
•  6 ounces orzo, preferably whole-wheat  
  
•  1 ½ tablespoons chopped fresh oregano  
  
•  ½ teaspoon kosher salt  
  
•   24 cooked chicken meatballs (12 ounces), such as Easy Italian Chicken Meatballs (see associated recipe)  
  
•  4 cups baby spinach  
  
•  ¼ cup grated Parmesan cheese  
  

Directions

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
  
•  Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.