Description
A comforting and flavorful soup with tiny meatballs, pasta, and greens.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 8 cups chicken broth
- 1/2 cup small pasta, such as ditalini
- 1 cup chopped spinach or kale
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, and garlic. Mix well.
- Roll the mixture into small meatballs, about 1/2 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and brown them on all sides. Remove meatballs and set aside.
- Pour chicken broth into the pot and bring to a boil.
- Add the pasta and cook according to package directions.
- Return the meatballs to the pot.
- Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a lighter soup, you can use ground turkey or chicken instead of beef.
- Add a pinch of red pepper flakes for a little heat.
- This soup freezes well.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian