Classic Italian Wedding Soup

Finely chop one-third of the onion; thinly slice remaining onion. Combine chopped onion, dried tomatoes and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs and salt; mix well. Shape into 12 meatballs. Brown meatballs in hot oil in a Dutch oven. Carefully drain off fat.

Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.

Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.

Stir in spinach. If desired, garnish soup with reserved fennel leaves.