Meatball Spinach Pasta Soup Recipe (Print Version)
# Ingredients:
→ For Cooking
01 -
1 Tablespoon olive oil
→ For the Meatballs
02 -
½ lb. ground beef, 85% lean
03 -
½ lb. ground pork
04 -
1 egg, beaten
05 -
1/2 cup Italian breadcrumbs
06 -
¼ cup Parmesan cheese, grated
07 -
3 cloves garlic, minced
08 -
1/3 cup fresh parsley, finely chopped
09 -
¾ teaspoon salt
10 -
¼ teaspoon pepper
→ For the Soup
11 -
1 yellow onion, diced
12 -
1 ¼ cups carrots, diced
13 -
2 celery ribs, diced
14 -
3 cloves garlic, minced
15 -
8 cups chicken broth
16 -
2 teaspoons Italian seasoning
17 -
¾ cup acini de pepe pasta, uncooked
18 -
4-5 cups fresh spinach
19 -
Salt and pepper, to taste
→ To Garnish
20 -
Parmesan cheese, freshly grated
# Instructions:
01 -
Gently combine all meatball ingredients without overworking the meat. Roll into small, ¾-inch balls and set aside.
02 -
Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The centers will finish cooking in the soup. Remove and set aside.
03 -
In the same pot, add onions, carrots, and celery. Cook over medium heat for 6 minutes until softened. Add a splash of olive oil if needed. Add garlic and Italian seasoning and cook for 1 more minute.
04 -
Add chicken broth and bring to a boil, then reduce to a simmer. Add the browned meatballs and simmer gently while cooking the pasta separately.
05 -
Cook pasta in a separate pot until al dente. Drain and add directly to serving bowls (this prevents the pasta from absorbing too much broth during storage).
06 -
Stir spinach into the soup and cook until wilted, about 2 minutes. Ladle soup over pasta in serving bowls, garnish with freshly grated Parmesan cheese and serve.
# Notes:
01 -
For extra flavor, add 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder when adding the Italian seasoning.
02 -
You can substitute 10 oz. of thawed and drained frozen spinach for fresh spinach.
03 -
Ditalini or orzo pasta can be used instead of acini de pepe.