-1/2 lb ground beef
-1/2 lb ground pork
-1/2 cup breadcrumbs
-1.5 tsp oregano
-1/4 cup parsley, finely chopped
-1 egg
-1/2 cup shredded parmesan
-1 cup carrots, chopped
-3/4 cup celery, chopped
-1 cup yellow onion, chopped
-2 tbsp garlic, minced
-2.5 cups spinach, chopped
-1 cup acini de pepe
-6 cups chicken broth
- Make meatballs. Combine beef, pork, breadcrumbs, oregano, parsley, egg and parmesan, salt and pepper. Mold into small, bite sized meatballs. Set aside.
- Heat pan over medium high. Add drizzle of olive oil. Brown meatballs in batches. Set on a paper towel lined plate. (They do not have to be cooked all the way through; they will continue cooking in your soup).
- Heat a large pot over medium high heat. Add drizzle olive oil. Add onion, celery, and carrot. Sauté 7-8 min. Add garlic. Pour in chicken broth. Season with salt and pepper. Bring to a simmer.
- Add pasta and meatballs. Turn to low. Cover and cook 12-15 min.).
- Uncover and add in spinach. Cook 3-4 min
- Serve sprinkled with parmesan.
