Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 6 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, cut zucchini into 1/2-inch pieces. Add pork and breadcrumbs to a medium bowl, then stir to combine. Roll pork mixture into 10 equal-sized meatballs (20 for 4 ppl). Transfer the meatballs to a plate. Set aside.

Add orzo to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 8-10 min. Drain and return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl) and stir until butter is melted and orzo is coated.

While orzo cooks, heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pot from the heat, then transfer zucchini to a plate. Set aside.

Heat the same pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Add tomato sauce and Italian Seasoning. Cook, stirring often, until veggies are coated, 1-2 min. Add chickpeas and their liquid, broth concentrate and 2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat.

Once boiling, reduce heat to medium-low and carefully add meatballs. Cover and cook until meatballs are cooked through, 8-10 min.** Add spinach and zucchini, then stir, until spinach wilts, 1 min. Season with salt and pepper.

Divide orzo between bowls. Ladle meatballs and minestrone over top, then sprinkle with 1/4 tsp chili flakes. (NOTE: Reference Heat Guide.)