Ingredients
1/2 lb ground beef (80/20)
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 tablespoons fresh parsley, chopped
8 cups chicken broth
2 carrots, diced
2 stalks celery, diced
1 small onion, finely chopped
1/2 cup acini di pepe or orzo pasta
2 cups fresh baby spinach
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Step 1: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, and parsley. Mix gently until just combined.
Step 2: Roll the mixture into tiny meatballs, about 1/2 inch in diameter (roughly the size of a large marble).
Step 3: Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides, then remove and set aside.
Step 4: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Step 5: Pour in the chicken broth and bring to a simmer. Add the meatballs back into the pot.
Step 6: Stir in the acini di pepe pasta and cook for about 8-10 minutes, or until the pasta is al dente.
Step 7: Stir in the fresh spinach and cook for 1-2 minutes until wilted. Season with salt and pepper before serving.
Notes
For best results, do not overmix the meatball dough, as it can make them tough. You can also add a Parmesan rind to the broth while simmering for extra flavor.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
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