Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 tsp salt and 1/4 tsp pepper for the mixture)
- 1 Tbsp olive oil (for browning meatballs)
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Make the meatballs: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Gently toss the mixture with your hands to mix evenly and distribute ingredients uniformly. Shape the mixture into very small meatballs, approximately 3/4 inch to 1 inch in diameter, and arrange them on a large plate.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned on 2 or 3 sides, turning occasionally — this should take about 4 minutes. Transfer browned meatballs to a plate lined with paper towels to drain excess oil. Repeat with the remaining meatballs. Note that the meatballs will not be fully cooked at this stage as they will finish cooking in the soup.
- Sauté the vegetables: While browning the meatballs, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté the vegetables until they have softened, about 6 to 8 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the soup base: Pour in the low-sodium chicken broth into the pot with the sautéed vegetables. Season with salt and freshly ground black pepper to taste. Bring the broth mixture to a boil.
- Cook the pasta and meatballs: Add the dry acini di pepe (or orzo) pasta and browned meatballs into the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer. Stir occasionally and let cook until the pasta is tender and the meatballs are fully cooked through, about 10 minutes.
- Add spinach and serve: During the last minute of cooking, stir in the roughly chopped baby spinach, allowing it to wilt into the soup. Serve the soup hot, garnished generously with finely shredded parmesan cheese.
Notes
- Fresh white bread crumbs should come from fresh, soft bread, not dried or packaged crumbs, for best texture in the meatballs.
- Acini di pepe pasta is traditional, but orzo is a suitable substitute if unavailable.
- The meatballs are browned but not fully cooked before adding to the soup; they finish cooking during simmering.
- Using low-sodium chicken broth allows better control over the saltiness of the soup.
- For a quicker version, you may use pre-made meatballs but flavor might differ.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
