For the Meatballs
Lean ground beef 16 oz
Fresh white breadcrumbs 1/2 cup
Fresh parsley, chopped 1/4 cup
Fresh oregano, minced 1 1/2 tsp
Parmesan cheese, finely shredded 1/2 cup
Large egg 1
Salt and pepper To taste
Olive oil (for browning) 1 tbsp
For the Soup
Olive oil 1 tbsp
Carrots, diced (about 1/4 inch) 1 1/4 cups
Yellow onion, diced 1 1/4 cups
Celery, diced (about 1/4 inch) 3/4 cup
Garlic, minced 4 cloves
Low-sodium chicken broth 5 cans (14.5 oz each)
Acini de pepe or orzo pasta 1 cup
Fresh spinach, chopped 6 oz
Parmesan cheese, for garnish To taste
Instructions
1. Make the Meatballs
In a large bowl, gently mix ground beef, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper until evenly combined.
Roll into small meatballs (about 3/4 to 1 inch wide) and place on a plate.
Heat olive oil in a large nonstick skillet over medium-high heat.
Brown the meatballs in batches for about 4 minutes, turning occasionally to brown 2–3 sides. Transfer to a paper towel–lined plate. (They’ll finish cooking in the soup.)
2. Build the Soup Base
In a large pot, heat olive oil over medium-high. Add diced carrots, onions, and celery. Sauté for 6–8 minutes, until softened.
Add garlic and cook for 1 more minute until fragrant.
3. Simmer
Pour in the chicken broth. Season with salt and pepper to taste.
Bring to a boil, then reduce to a gentle simmer.
4. Add Pasta & Meatballs
Stir in the pasta and pre-browned meatballs. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through.
5. Stir in Spinach
Add chopped spinach and simmer for 1 minute until wilted.
6. Serve & Enjoy
Ladle into bowls and top with a sprinkle of finely shredded Parmesan.
Serve warm with crusty bread or garlic toast if desired.
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