Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup acini di pepe pasta (or orzo)
- 4 cups chopped escarole or spinach
- 2 carrots, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Olive oil for sautéing
Instructions
- In a large bowl, combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix well and form small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, until the onion is translucent.
- Pour in the chicken broth and bring to a boil. Once boiling, carefully add the meatballs to the pot.
- Reduce the heat to a simmer and cook for 15 minutes, allowing the meatballs to cook through.
- Add the acini di pepe pasta and cook for an additional 8-10 minutes until al dente.
- Stir in the chopped escarole or spinach and cook for another 2-3 minutes until wilted.
- Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.
- Prep Time: 30
- Cook Time: 45