Ingredients:
For the Meatballs:
1 1/2 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
For the Soup:
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
1 cup acini di pepe pasta (or any small pasta)
4 cups fresh spinach or escarole, chopped
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese, for garnish
Directions:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, and black pepper. Mix until well combined. Form into small meatballs, about 1 inch in diameter.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the chicken broth and bring to a boil. Add the acini di pepe pasta and cook according to package instructions until al dente.
Reduce the heat to a simmer and return the meatballs to the pot. Stir in the chopped spinach or escarole and dried oregano. Simmer for an additional 5-7 minutes, or until the meatballs are cooked through and the greens are wilted.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 6 servings