Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 large egg beaten
- 1/2 cup fresh bread crumbs
- 3 tablespoons chopped fresh parsley
- 3/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 garlic cloves minced
- 5 cans low-sodium chicken broth (14 1/2 ounces)
- 1 cup small pasta acini di pepe, orzo, or similar
- 3 cups fresh baby spinach
- Additional grated Parmesan cheese for serving
Instructions
- In a large bowl, gently combine the lean ground beef, ground pork, beaten egg, bread crumbs, parsley, oregano, grated Parmesan, salt, and pepper. Mix until just combined. With oiled hands, form small meatballs, about 1 inch in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 2-3 minutes per batch until lightly browned. Transfer the meatballs to a plate; they will finish cooking in the soup.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 6-8 minutes.
- Stir in the minced garlic and cook for 1 minute. Pour in the chicken broth and bring to a boil.
- Add the pasta and browned meatballs, then reduce the heat to a simmer and cook for about 10-20 minutes, or until the pasta is tender and the meatballs are fully cooked.
- Stir in the fresh baby spinach and cook until wilted, about 1 minute.
- Serve hot, garnishing each bowl with additional grated Parmesan cheese.