In a large bowl, combine the bread, garlic, onion, parsley, cheese, MSG, egg and Worcestershire. Once combined, then add in the ground pork and beef. Gently combine with clean hands or a spoon until thoroughly mixed.
Roll mixture into small meatballs using your hands or a cookie scoop and place on a baking sheet lined with parchment paper. Recipe will make ~35 small meatballs. Set aside.
Add the olive oil to a large soup pot along with the onions, celery carrots, salt & pepper and sweat over low heat for 15 minutes. Stirring occasionally. Do not brown them.
Then add in garlic and sage and stir for ~1 minute.
Add in the broth and bring to a boil.
Then add in the meatballs. Once they float to the top they will most likely be done. Be sure to check internal temperature with a meat thermometer (Beef and pork should reach 145°F).
Stir in the greens (I used baby spinach).
To serve, spoon cooked orzo into a bowl followed by the soup and finish with grated Parmesan cheese or Pecorino Romano on top