Description
A cozy Italian-American classic featuring tender, cheesy meatballs, tiny pasta pearls, and fresh spinach in a rich chicken broth.
Ingredients
Scale
- 1 lb ground beef or pork/beef blend
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup acini di pepe pasta
- 2 cups fresh baby spinach
- Fresh lemon juice (optional)
Instructions
- In a medium bowl, combine ground meat, parmesan, egg, parsley, salt, and pepper. Mix gently by hand until just combined.
- Roll the meat into small, dime-sized meatballs. Heat olive oil in a large pot over medium heat and brown the meatballs on all sides. Remove meatballs and set aside.
- In the same pot, add carrots, celery, and onion. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle simmer.
- Add acini di pepe pasta and cook according to package directions (usually 8-10 minutes) until tender.
- Stir in the browned meatballs and fresh baby spinach. Cook for 1-2 minutes until the spinach has wilted.
- Taste and adjust seasoning. Stir in a squeeze of lemon juice if desired and serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American