Description
A classic Italian soup featuring tender meatballs, leafy greens, and small pasta in a light, flavorful broth.
Ingredients
- 1/2 lb ground beef or chicken
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 3/4 cup small pasta (acini di pepe or orzo)
- 2 cups fresh spinach or escarole, chopped
- 1/2 teaspoon dried oregano
- Extra Parmesan cheese for serving (optional)
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Form into small meatballs.
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened.
- Add chicken broth and oregano, then bring to a boil.
- Gently add meatballs and cook for 8–10 minutes.
- Stir in pasta and cook until tender according to package instructions.
- Add chopped spinach or escarole and cook for 2–3 minutes until wilted.
- Taste and adjust seasoning if needed.
- Serve hot with grated Parmesan on top.
Notes
- Keep meatballs small for traditional texture.
- Escarole adds a slightly bitter, authentic flavor.
- Use homemade broth for richer taste.
- Add extra broth when reheating as pasta absorbs liquid.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian