Description
A heartwarming blend of homemade meatballs and fresh greens, simmering in savory chicken broth.
Ingredients
Scale
- 1 Tablespoon olive oil
- ½ lb. ground beef (85% lean)
- ½ lb. ground pork
- 1 egg (beaten)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (grated)
- 3 cloves garlic (minced)
- 1/3 cup fresh parsley (finely chopped)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 yellow onion (diced)
- 1 ¼ cups carrots (diced)
- 2 celery ribs (diced)
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta (uncooked)
- 4–5 cups fresh spinach
- Salt and pepper (to taste)
- Freshly grated Parmesan cheese for serving
Instructions
- In a large bowl, combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs about one inch in diameter.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are tender.
- Add the chicken broth and Italian seasoning to the pot. Bring to a gentle simmer.
- Carefully place the meatballs into the simmering broth. Let them cook for about 10 minutes.
- Stir in the acini de pepe pasta and let it cook according to package instructions, usually about 7 minutes.
- Just before serving, stir in the fresh spinach and season with salt and pepper to taste.
Notes
For extra flavor, sear the meatballs in a skillet before adding them to the broth. Use homemade chicken broth for a richer flavor. If desired, add more vegetables like zucchini or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg