Italian Wedding Soup

1. Preheat oven to 375°F.
2. To make meatballs: Mix together meat, onion, garlic, egg, breadcrumbs and Parmesan in a large bowl. Season with oregano, salt, pepper and parsley. Thoroughly mix meatball mixture with your (clean) hands. Form mixture in to mini-sized meatballs, about 1-inch in diameter. Place on a rack on top of a rimmed baking sheet and bake for 6-8 minutes.
3. To make the soup: Bring broth to a boil in a large stock pot. Add bouillon cube and whisk until melted and incorporated. Add spinach and simmer 2-3 minutes. Add orzo and half the meatballs and simmer for another 4-5 minutes, until orzo is al dente. Whisk together eggs and Parmesan cheese in a small bowl. Slowly drizzle eggs into the simmering soup, a few teaspoons at a time. Allow to cook another minute. Taste and season with salt and freshly ground black pepper.