Description
A comforting Italian classic featuring tender meatballs, leafy greens, and small pasta simmered in a flavorful chicken broth.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 4 cups fresh spinach or escarole, chopped
Instructions
- In a bowl, combine ground beef, ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
- Roll mixture into small meatballs.
- Heat olive oil in a large pot over medium heat and lightly brown the meatballs; remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add chicken broth and bring to a gentle boil.
- Add pasta and cook according to package instructions.
- Return meatballs to the pot and simmer for 8–10 minutes until cooked through.
- Stir in spinach or escarole and cook until wilted.
- Adjust seasoning and serve hot.
Notes
- Use small meatballs for traditional texture.
- Escarole is more traditional than spinach but either works well.
- Soup thickens as it sits; add broth when reheating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian