Description
A comforting Italian soup filled with juicy meatballs, tender pasta, and fresh greens, perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 2 cloves garlic, minced
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 3 cups fresh spinach or kale
- 1 carrot, diced
- 1 onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
- Combine your meatball ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, beaten egg, minced garlic, salt, and pepper. Use your hands to gently mix until just combined. Form this mixture into small meatballs, about an inch wide.
- Heat the broth: In a large pot, pour in the chicken broth and heat over medium heat until it starts to simmer gently.
- Sauté the vegetables: Add the diced onion and carrot to the simmering broth, allowing them to soften for about 5 minutes.
- Add the meatballs: Gently drop the meatballs into the broth and let them simmer for about 10 minutes.
- Incorporate the pasta: Toss in your chosen small pasta and cook according to package instructions, usually around 8-10 minutes.
- Stir in the greens: Add the fresh spinach or kale, letting them wilt into the hot broth for an additional 2-3 minutes.
- Season to taste: Before serving, sprinkle in the dried oregano and thyme, stirring to blend the herbs with your soup.
- Serve warm: Ladle the soup into bowls, garnishing with extra Parmesan and freshly cracked black pepper.
Notes
Make-ahead tips: You can prepare the meatballs ahead of time and store them in the fridge for a day or two. They can also be frozen before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg