Description
A comforting and classic Italian soup featuring tiny savory meatballs, acini di pepe pasta, and fresh spinach in a clear, rich chicken broth.
Ingredients
Scale
- 1 lb ground turkey or beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 1/2 cup acini di pepe pasta
- 2 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
Instructions
- Combine ground meat, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper in a bowl; mix gently.
- Roll the mixture into tiny meatballs (about 1/2 inch in diameter).
- Heat olive oil in a large pot over medium heat and brown the meatballs on all sides; remove and set aside.
- In the same pot, sauté the diced onion, carrots, and celery until softened.
- Pour in the chicken broth and bring to a simmer; add the browned meatballs back into the pot.
- Stir in the acini di pepe pasta and cook for 10-12 minutes (or according to package directions).
- Turn off the heat and stir in the fresh baby spinach and parsley until wilted.
- Serve hot with an extra sprinkle of Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian