Description
A comforting Italian-American soup featuring juicy ground beef meatballs, fresh greens, and small pasta in a savory broth, perfect for a wholesome and satisfying meal.
Ingredients
- 1 lb ground beef
- 1 large egg
- ½ cup Italian seasoned breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup small pasta (orzo, ditalini, or acini di pepe)
- 3–4 cups fresh spinach or escarole, chopped
- Extra grated Parmesan for serving
Instructions
- Combine ground beef, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper in a bowl. Mix gently until just combined.
- Form into small meatballs, about ½ to ¾ inch in diameter.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes, then add garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a gentle boil.
- Add meatballs to the broth, reduce heat to a simmer, and cook for 8–10 minutes.
- Add pasta and simmer for an additional 8–10 minutes until pasta is al dente.
- Stir in spinach or escarole and cook for 1–2 minutes until wilted.
- Serve hot, topped with grated Parmesan.
Notes
- Substitute ground chicken or turkey for a lighter version.
- Browning meatballs before simmering adds more depth of flavor.
- To keep pasta from soaking up broth, cook it separately if storing leftovers.
- Kale or Swiss chard can replace spinach or escarole.
- Freeze without pasta and greens for best texture upon reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ≈300–330
- Sugar: ≈3 g
- Sodium: ≈600–800 mg
- Fat: ≈12–15 g
- Saturated Fat: ≈4–6 g
- Unsaturated Fat: ≈6–8 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈25–30 g
- Fiber: ≈2–3 g
- Protein: ≈18–20 g
- Cholesterol: ≈70–90 mg
