Description
A comforting and flavorful soup featuring tender meatballs, tiny pasta, and fresh greens in a savory chicken broth. Perfect for a cozy meal!
Ingredients
Units
Scale
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork (or ground chicken/turkey)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 3/4 cup acini di pepe pasta (or orzo)
- 3 cups fresh spinach, chopped (or escarole/kale)
- Salt & pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
1. Prepare the Meatballs:
- In a bowl, mix all the meatball ingredients until well combined.
- Roll into small, bite-sized meatballs (about 3/4 inch in diameter).
- Set aside.
2. Make the Soup:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté for 2-3 minutes until fragrant.
- Pour in chicken broth and bring to a boil.
3. Cook the Meatballs & Pasta:
- Gently drop the meatballs into the boiling broth. Reduce heat to a simmer.
- Let them cook for about 10 minutes.
- Stir in the acini di pepe pasta and simmer for another 10 minutes until pasta is tender.
4. Add the Greens & Serve:
- Stir in the fresh spinach and let it wilt for 1-2 minutes.
- Adjust seasoning with salt and pepper.
- Serve hot with grated Parmesan cheese on top.
Notes
- Pasta Alternative: If acini di pepe isn’t available, orzo or ditalini can be used.
- Leafy Greens: Spinach, escarole, or kale all work great in this soup.
- Make Ahead: Meatballs can be prepped and frozen for future use.
