Ingredients
Here’s what you’ll need to create this heartwarming dish:
- 1 pound ground beef or pork (or a mixture of both)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 8 cups chicken broth
- 1 cup acini di pepe or orzo pasta
- 4 cups fresh spinach or escarole
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
You can substitute the spinach with kale or Swiss chard if you prefer. For a richer flavor, try adding a pinch of red pepper flakes or a splash of white wine to the broth.
Instructions
Follow these steps for a comforting pot of soup:
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat the olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Pour in the chicken broth and bring to a simmer. Add the pasta and cook for 8-10 minutes, or until al dente.
- Return the meatballs to the pot, along with the spinach and parsley. Simmer for an additional 5 minutes, until the greens are wilted and the meatballs are cooked through.
- Adjust the seasoning with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.
Just like my abuela taught me, trust your senses as you cook. The aroma of simmering broth and spices will guide you, much like a comforting embrace from a cherished memory.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International