A wholesome Italian favorite filled with delicious meatballs, tender veggies, and tiny pasta in every bite.
PREP TIME: 25 Minutes
COOK TIME: 30 Minutes
SERVINGS: 6-7
INGREDIENTS
for the meatballs
½ lb. ground beef
½ lb. ground pork
1 large egg
¼ cup grated Parmesan
½ cup Italian breadcrumbs
3 Tbsp. chopped parsley
1 tsp. oregano
salt and pepper
2 garlic cloves, minced
for the soup
1 Tbsp. olive oil
1 small yellow onion, diced
3 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
8 cups chicken broth
¾ cup acini di pepe (or tiny pasta)
2-3 cups fresh spinach
Parmesan, grated for serving
METHOD
In a bowl, mix ground meats, egg, Parmesan, breadcrumbs, oregano, parsley, garlic, salt, and pepper. Form small, 1-inch meatballs. Heat 1 Tablespoon olive oil in a large pot over medium heat. Brown meatballs in 2 batches, about 3-4 minutes. Transfer to plate, set aside. Add onion, carrots, and celery to the pot; cook until just tender. Add garlic, salt and pepper. Cook 1 minute. Add meatballs back to the pot. Pour in broth, let simmer about 5 minutes. Taste broth, adjust seasonings. Add pasta, lower heat, and cook until tender, 8–10 minutes. Remove from heat, stir in spinach until wilted.
