Italian Wedding Soup!

1 T. olive oil
1 small onion, diced
3 carrots, diced
2 cloves garlic, minced
2 t. Worcestershire sauce
1 t. Italian seasoning
3 c. chicken broth
1 parmesan cheese rind
1/4 c. grated parmesan cheese
1/2 lb. ground pork
3 T. panko breadcrumbs
3/4 c. orzo
4 c. baby spinach

Saute onion and carrot in olive oil in a large pot.  Add half of the garlic and Worcestershire sauce and cook for one minute.  Add the broth, 3 cups of water, and the parmesan rind and bring to a boil.  Cover and simmer for 7 minutes, or until vegetables are tender.  Meanwhile, mix the pork the pork, breadcrumbs, 1 T. parmesan, 1 t. Worcestershire sauce and Italian seasoning in a bowl.  Form into 1-inch meatballs.  Bring the soup to boil and stir in the orzo.  Cook for 6 minutes.  Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.  Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with more parmesan.