Description
A comforting and hearty soup featuring tender meatballs, fresh vegetables, and tiny pasta in a savory broth.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 8 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 1 cup acini di pepe pasta
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix well and form into small meatballs.
- In a large pot, bring chicken broth to a boil. Add carrots, celery, and onion, and simmer for 10 minutes.
- Gently drop meatballs into the simmering broth and cook for 10 minutes, until cooked through.
- Add the acini di pepe pasta and cook for an additional 8-10 minutes, until pasta is tender.
- Stir in the fresh spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
You can customize the seasonings to taste.