Categories: Made
Ingredients
- For meatballs:
- 1 small onion, grated
- ⅓ cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice white bread (crusts trimmed), grated or shredded
- 1/2 cup grated Parmesan (optional)
- 8 oz ground beef
- 8 oz ground pork
- For soup:
- 12 cups chicken broth
- 1 box frozen chopped spinach
- approx 6-8 oz of Acini de Pepe or other tiny pasta*
- 2 tbsp parmesan (optional)
Directions
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
- To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are done. Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.