Description
A comforting Italian classic featuring tiny cheesy meatballs, fresh spinach, and Acini di Pepe pasta in a savory golden chicken broth.
Ingredients
Scale
- 1/2 lb Ground Italian Sausage
- 1/2 lb Ground Beef
- 1/2 cup Grated Parmesan Cheese
- 1 Large Egg
- 1/4 cup Breadcrumbs
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 small Onion, diced
- 8 cups Chicken Broth
- 1/2 cup Acini di Pepe pasta
- 2 cups Fresh Spinach
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- In a large bowl, combine ground sausage, beef, parmesan, egg, and breadcrumbs. Mix gently until just combined.
- Roll the mixture into small, bite-sized meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs on all sides, then remove and set aside.
- In the same pot, sauté diced carrots, celery, and onions until translucent (about 6-8 minutes).
- Pour in chicken broth and bring to a simmer. Add the browned meatballs back into the pot and simmer for 10-12 minutes.
- Stir in the Acini di Pepe pasta and cook for 8-10 minutes until al dente.
- Turn off the heat and stir in fresh spinach until wilted. Season with salt and pepper as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian