Description
A heartwarming Italian soup featuring tender meatballs, vibrant greens, and small pasta in a flavorful broth, perfect for family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- Salt and pepper to taste
- 8 cups chicken or vegetable broth
- 1 cup small pasta (like orzo or acini di pepe)
- 2 cups fresh greens (spinach or escarole)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the meatballs: In a medium-sized mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, salt, and pepper. Mix gently with your hands until just combined, and form into small meatballs about one inch in diameter.
- Sauté the aromatics: Heat a tablespoon of olive oil in a large stockpot over medium heat, add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Brown the meatballs: Carefully add the meatballs to the pot and brown on all sides, about 5 minutes.
- Add the broth: Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits. Bring to a gentle simmer.
- Incorporate the pasta: Add the small pasta and cook until al dente, about 8-10 minutes, following package instructions.
- Add greens and season: Stir in the fresh greens, dried oregano, and red pepper flakes (if using) and simmer for a few minutes until the greens have wilted.
- Serve: Ladle the soup into bowls and garnish generously with grated Parmesan cheese.
Notes
For best flavor, chill the meatball mixture for 30 minutes before forming. The soup can be stored in the fridge for 3-4 days or frozen for up to 3 months without pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg