Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup acini di pepe pasta (or any small pasta)
- 4 cups fresh spinach or escarole
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg lightly beaten
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chicken broth, carrots, and celery. Bring to a boil, then reduce to a simmer.
- In a bowl, mix the ground meat, breadcrumbs, Parmesan, the beaten egg, oregano, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
- Once the broth is simmering, carefully add the meatballs into the pot. Cook for about 10 minutes.
- Next, stir in the acini di pepe pasta and cook until al dente, about 7-8 minutes.
- Finally, add the spinach or escarole and let it wilt for a couple of minutes. Taste and adjust seasoning if needed.
- Prep Time: 15
- Cook Time: 30