Ingredients
Scale
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 cup small pasta (like acini di pepe or orzo)
- 4 cups fresh spinach or kale, chopped
- 1 carrot, diced
- 1 onion, diced
- 2 stalks celery, diced
Instructions
- In a bowl, mix together the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, and pepper. Form this mixture into small meatballs.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery; sauté until softened.
- Pour in the chicken broth and bring it to a boil.
- Add the meatballs to the broth and let them simmer for about 10 minutes.
- Stir in the pasta and cook according to the package instructions.
- Once the pasta is nearly done, add the chopped greens and cook until wilted.
- Season with additional salt and pepper if needed. Serve hot.
Notes
Serve with extra grated Parmesan cheese and crusty bread. To store, refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg