Description
A comforting Italian classic combining savory meatballs, nutrient-rich greens, and small pasta in a delicious chicken broth.
Ingredients
Scale
- 1 lb ground beef or a mix of beef and pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 10 cups chicken broth
- 3/4 cup acini di pepe or Israeli couscous
- 4 cups fresh spinach or escarole, roughly chopped
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, black pepper, and oregano. Mix gently until just combined, then roll the mixture into 1-inch meatballs.
- Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Once hot, add the meatballs and brown them on all sides for about 5–6 minutes. Remove the meatballs from the pot and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, sliced carrots, and chopped celery for about 5–7 minutes until they start to soften. Add the remaining minced garlic and stir, cooking for an additional 30 seconds.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- Stir in the pasta of your choice (acini di pepe or Israeli couscous) and carefully return the meatballs to the pot. Let the soup simmer for another 10–12 minutes, or until the pasta is al dente and the meatballs are cooked through.
- Lastly, add your choice of fresh spinach or escarole to the pot. Cook for an additional 2–3 minutes until the greens are wilted. Taste and season with salt and pepper as needed.
- Serve hot, and sprinkle grated Parmesan cheese on top if desired.
Notes
For best results, don’t overmix the meatball mixture and adjust herbs to taste. Use homemade broth if possible and store leftovers properly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg